Ingredients

• 2 large carrots, diced
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 2 cans (8 ounces each) no-salt-added tomato sauce
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, 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 uncooked whole wheat elbow macaroni
• 11 teaspoons grated Parmesan cheese

Directions

• 1In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.
• 2Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender.
• 3 Ladle soup into bowls. Sprinkle with cheese.
  Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 11 servings (2-3/4 quarts).

Nutritional Facts