Preparation:
Cook pasta until al dente. Drain and set aside. Lightly saute onion and garlic in olive oil until softened. Stir in ginger and carrot and cook for a few monents. Add tomatoes, stock and cabbage. Cook over medium heat until the vegetables are tender, 15 to 20 minutes. Adjust seasonings if necessary. Ladle soup over several spoonfuls of cooked pasta. Season with fresh mint and serve immediately. |