January 10th, 2012
By LeeAnne Wright
Heat oil and salami in a large pot over medium-high heat. Cook, stirring occasionally, until salami is lightly browned and crisp, about 3 minutes.
Add celery, carrot, onions and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, about 10 minutes. Stir in garlic and cabbage; continue to cook until cabbage starts to wilt, about 1–2 minutes.
Add in pasta, beans, stock, salsa and basil and bring to high simmer (bubbling gently around edges) for about 5–7 minutes, or until vegetables and pasta are completely tender. Season with salt and pepper to taste.
To freeze: Cool and portion out 1 cup of soup per freezer bag. Stack bags flat in the freezer to save space. Defrost in the refrigerator overnight before heating.
124 calories, 4 g fat, 54 mg calcium, 823 mg sodium, 17 g carbohydrates, 4 g fibre, 7 g protein. High source of fibre; excellent source of vitamin K; source of iron.