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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 11 |
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This recipe is special to me because itâs one of the few dinners my entire family loves. And I can feel good about serving it because itâs full of nutrition and low in fat. âLauren Brennan, Hood River, Oregon 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) garbanzo beans or 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:
1. In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.
2. Stir in the broth, tomato sauce, beans, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook pasta according to package directions; drain.
3. Return soup to a boil. Stir in pasta; heat through. Ladle into bowls. Sprinkle with cheese. Yield: 11 servings (2-3/4 quarts).
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