Romano Bean and Vegetable Soup Recipe | Samsung Food App

Ingredients

• 1 1/2 cups dried romano (borlotti) or pinto beans (4 1/2 cups cooked or 3 14 oz cans)
• 1 tablespoon olive oil
• 1 large carrot, sliced
• 3 celery stalks, sliced
• 1 green pepper, seeded and diced
• 1 large onion, chopped
• 3 cloves garlic, minced or crushed
• 10 to 12 fresh basil leaves, shredded (or 1 teaspoon dried)
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 2 cups water
• 1 cup vegetable stock
• 1 cup cavatappi or elbow pasta
• 1/2 head green cabbage, thinly sliced
• 1 teaspoon sea salt, or to taste
• fresh ground black pepper