Ingredients
2 large carrots, diced2 celery ribs, chopped1 medium onion, chopped1 tablespoon olive oil1 tablespoon butter2 garlic cloves, minced2 cans (14-1/2 ounces each) reduced-sodium chicken broth2 cans (8 ounces each) no-salt-added tomato sauce1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) chickpeas, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1-1/2 cups shredded cabbage1 tablespoon dried basil1-1/2 teaspoons dried parsley flakes1 teaspoon dried oregano1/2 teaspoon pepper1 cup uncooked whole wheat elbow macaroni11 teaspoons grated Parmesan cheese
Preparation
In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.
Stir 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.
Ladle soup into bowls. Sprinkle with cheese.
