2 cups diced or crushed tomatoes
2 celery stalks, sliced
2 carrots, finely diced
1 small onion, diced
1 cup cabbage, finely chopped
2 tsp Spinach Dip Mix
1 can (14 oz/398 ml) kidney beans
1⁄2 cup whole-wheat or gluten-free pasta
1⁄4 cup grated Parmesan cheese, optional
- Combine tomatoes and Broth in Multipurpose Pot. Bring to a boil over high heat. Reduce temperature to medium-high.
- Add next 6 ingredients and simmer for 30 minutes.
- Stir in beans and pasta. Cover and bring back to a boil for 10 minutes or until pasta is tender, stirring twice. Season with Salt and Pepper.
- Remove from heat and serve. Sprinkle individual servings with grated parmesan, if desired.