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Ingredients:
2 oz (1/2 cup dry) Fasolino's Tubetti #66
2 tsp Fasolino's Extra Virgin Olive Oil
28 oz (1 can) Fasolino's Crushed Italian Tomatoes, undrained
3/4 cup Spanish onions chopped
1/2 cup diced celery
2 cloves garlic minced
3 cup low-sodium chicken broth or vegetable broth
3 cup V-8(r) vegetable juice
1 cup chopped carrots
1 cup chopped zucchini
1 cup green cabbage leaves chopped
1 cup chickpeas, canned drained & rinsed
3 tbl chopped fresh parsley
1 bay leaf
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp black pepper
Directions:
Heat olive oil in large pot over medium heat. Add onions, celery, and garlic.
Cook and stir for 3 minutes, until vegetables begin to soften.
Add oil and remaining ingredients. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered for 30 minutes. Serve hot.
Serves 8
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