I love the story behind the title of this soup. Apparently, the recipe comes from a woman who would make it for the volunteers that helped sell her plants at the farmers market. And if you try this recipe, you'll know what a great deal that was.
This soup is hearty and delicious, chock full of veggies and beef. I've been making a lot of soups lately (because--hello!--it's soup season!), to the point where my husband was starting to make not-too subtle comments about exploring other food options for dinner. But this soup? He raved. And then asked for more.
Plant Sale Soup
(Adapted from Kitchen Parade)
1/2 pound ground beef or turkey
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
2 celery stalks with greens, diced
2 carrots, diced
1 (15 ounces) can diced tomatoes
1 (15 ounces) can kidney beans, drained and rinsed
1 (15 ounces) can tomato sauce
4 cups beef broth
2 cups green cabbage, chopped
1/2 cup small pasta, like macaroni
Grated Parmesan cheese, for garnish
1) Brown meat in large, heavy pot. Drain fat. Add onion and garlic. Cook until onions are soft. Add parsley, dried herbs, salt and pepper; cook for 2-3 minutes.
2) Add remaining ingredients except cabbage and macaroni. Bring to a boil, lower heat, cover and simmer at least 20 minutes.
3) Add cabbage and macaroni. Return to a boil and simmer until vegetables are tender and pasta cooked, about 15 minutes. To serve, top with Parmesan cheese. Enjoy!