Contributed by (Recipe adapted from “Green Earth Institute” at www.greenearthinstitute.org)

Ingredients

1 C chopped Onions
1/2 C diced Green pepper
1/2 C diced Celery
1 Tbs Olive oil
2 cloves Garlic, crushed
4 C Water
1 1/2 tsp dried Sage
Salt and Pepper, to taste
2 small Potatoes (Red Nugget potatoes will work well)
3 C shredded Cabbage or Red chard
1 medium Zucchini, thinly sliced
1/2 C dried Elbow macaroni (or your favourite pasta)

Instructions

In a heavy 3-quart saucepan over medium heat, cook the onions, peppers and celery in the oil, stirring occasionally, for 5 minutes, or until the vegetables are tender but not brown. Stir in the garlic. Add the water, sage, salt and pepper. Raise heat to high and bring to a boil. Cut the potatoes into 3/4-inch cubes and add to the pot along with the cabbage. Bring back to a boil, reduce heat to low and cook for 10 minutes. Add the zucchini and macaroni. Cook for 20 minutes or until the vegetables and pasta are tender. Serve hot or at room temperature. Serves 4.

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