Carrot - 1 (julienne)
Baby leek - 1 (julienne)
Celery - 1 stick (julienne)
Green cabbage - 1 cup (thinly sliced)
Vegetable soup stock - 3 1/2 cups
Bay leaf - 1
Cooked cannellini - 1 cup
Either stars or shells soup pasta - 1/4 cup
Salt and pepper - add to taste
Diced green chives - to garnish
Add bay leaf, and bring the soup stock to a boil.
Add in carrots, leek, celery, soup pasta and reduce
heat. Let it simmer for 5minutes.
Add in the cabbage, cannellini, and simmer for
another 5 minutes.
Remove bay leaf. Add salt and pepper. Garnish with
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