Published: by Absolutely Recipes, in the recipes category.

Minestrone Soup Recipe.

Ingredients:

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 TBSP olive oil
1 TBSP 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 TBSP dried basil
1-1/2 TSPs dried parsley flakes
1 TSP dried oregano
1/2 TSP pepper
1 cup uncooked whole wheat elbow macaroni
11 TSPs grated Parmesan cheese

Recipe Instructions:

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.

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.

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