Red Cabbage Soup

I’ve been sick for the past couple of days so after eating lots of broth and toast, I was looking forward to something a little more substantial for dinner.  We had a lot of shredded cabbage that a friend (Thanks R.!) brought over the other day and I had gotten some pasta ($1) after the Monday shopping shift (Phil also spent $3 on potatoes and black beans leaving us a total of $1.31 for the week).  The soup is really simple, but quite flavorful from the homemade vegetable broth.

Red Cabbage Soup

Ingredients:

• teaspoon or more (if you like) of olive oil
• half an onion, chopped
• half a cup of white wine (or water)
• 2 cups shredded cabbage
• 1 carrot, chopped
• 4 cups vegetable broth
• 1 cup pasta shells
• 1 teaspoon paprika
• salt and pepper to taste

To Do:

1. Heat oil in a large pot and add the onion.  Sautee until onion gets soft and translucent (about 5 minutes) and then add wine.
2. Add the cabbage and stir it around a bit.  Stir in the broth and the chopped carrot.  Add a little bit of salt and pepper here.
3. Bring the heat down to a simmer and let it cook for about 10 minutes.  If you want to add more broth or water, go ahead (this wasn’t a measured process).
4. Add the pasta and paprika and bring the soup to a boil for about 5 minutes.  Reduce heat and cook for another 5 minutes or so.
5. Taste and add salt and pepper until it tastes great.  Serve.

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