Minestrone Soup

Ingredients

• 2 large Carrots (diced)
• 2 ribs Celery (chopped)
• 1 medium Onion (chopped)
• 1 tablespoon Olive Oil
• 1 tablespoon Butter
• 2 cloves Garlic (minced)
• 2 cans Reduced-Sodium Chicken Broth (14-1/2 ounces each)
• 2 cans No-Salt-Added Tomato Sauce (8 ounces each)
• 1 can Kidney Beans (16 ounces, rinsed and drained)
• 1 can Garbanzo Beans (15 ounces, rinsed and drained or chickpeas)
• 1 can Diced Tomatoes (14-1/2 ounces, undrained)
• 1 1/2 cups Shredded Cabbage
• 1 tablespoon Dried Basil
• 1 1/2 teaspoons Dried Parsley Flakes
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Pepper
• 1 cup Whole Wheat Elbow Macaroni (uncooked)
• 11 teaspoons Grated Parmesan Cheese

Instructions

1. In a large saucepan, saute carrots, celery, and onion in olive oil and butter until tender. Add garlic; cook 1 minute longer.
2. Stir in broth, tomato sauce, kidney beans, garbanzo beans, tomatoes, cabbage, basil, parsley, oregano, and pepper.
3. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
4. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender.
5. Ladle soup into bowls. Sprinkle with cheese.