INGREDIENTS
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5 cups chicken stock fat removed
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1 1/2 cups tomato juice
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1 large (5 oz / 150 g) carrot finely chopped
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1 small (4 oz / 120 g) zucchini cut into 1/4 inch ( 1/2 cm) slices
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1/4 cup celery finely chopped
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1 medium (5 oz / 150 g) onion finely chopped
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1 1/2 cups cabbage chopped
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1/3 cup alphabet pasta or pasta up to 1/8 inch (3 mm) thick
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2 cloves garlic minced
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1/2 tsp salt
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a large pinch pepper
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1 small bay leaf
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1 tbsp parsley chopped