Hearty Vegetable and Whole Wheat Pasta Minestrone Soup

Instructions

1. 1

   In a large saucepan, sauté the diced carrots, chopped celery, and chopped onion in olive oil and unsalted butter until the vegetables are tender.

2. 2

   Add the minced garlic and cook for 1 minute longer.

3. 3

   Stir in the reduced-sodium chicken broth, no-salt-added tomato sauce, rinsed and drained kidney beans and chickpeas, diced tomatoes, shredded cabbage, dried basil, dried parsley flakes, dried oregano, and ground black pepper. Bring the mixture to a boil.

4. 4

   Reduce the heat, cover, and simmer the soup for 15 minutes.

5. 5

   Add the uncooked whole wheat elbow macaroni and continue cooking, uncovered, for 6-8 minutes or until the pasta and vegetables are tender.

6. 6

   Ladle the hearty minestrone soup into bowls and sprinkle with grated Parmesan cheese.