Red Cabbage and Pasta Soup with Beans

If you don't have homemade broth for this quick and easy soup, use canned.

Preparation Time: 10 minutes

Cooking Time: 12 minutes

Serves: 4

Ingredients
Chopped red Ontario cabbage	2 cups (500 mL)
Lemon juice	2 Tbsp (25 mL)
Olive oil	4 tsp (20 mL)
Ontario onion, chopped	1
Chicken broth	2 1/2 cups (625 mL)
Undrained canned tomatoes	1 cup (250 mL)
A pinch of hot pepper flakes
Orzo (rice-shaped pasta)	1/3 cup (75 mL)
Can romano beans, drained and rinsed	19 oz (540 mL)
Salt and pepper
Chopped parsley
Freshly grated Parmesan cheese

Directions

Toss cabbage with lemon juice and set aside.
In medium saucepan, heat oil over medium heat; cook onion for 3 min. Add cabbage and cook, stirring, until tender, about 2 min. Stir in chicken broth, tomatoes, 1 cup (250 mL) water and hot pepper flakes; bring to a boil. Add pasta and beans, bring back to simmer and cook, uncovered, for 6 to 8 min., stirring occasionally.
Stir in salt and pepper to taste. Serve in heated bowls sprinkled with parsley and lots of cheese.