Ingredients:
1 tablespoon vegetable oil
1 1/3 cups chopped celery
1/2 cup chopped onions
3 cloves minced garlic
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
4 cups chopped cabbage
1 1/3 cups chopped carrots
1 (46 ounce) cans reduced-sodium tomato juice
1 (19 ounce) cans cannellini, drained ( white kidney beans)
1 (15 1/2 ounce) cans red kidney beans, drained
1 (15 ounce) cans garbanzo beans, drained
1/4 cup chopped fresh parsley
4 teaspoons dried oregano leaves
4 teaspoons dried basil leaves
3/4 cup uncooked small elbow macaroni, cooked without added fat and well drained ( 4 oz)
1 teaspoon fresh ground pepper
salt
1/4 cup grated parmesan cheese ( to garnish)
Directions:
Heat oil in Dutch oven or stockpot.
Add celery, onion and garlic.
Cook and stir until crisp-tender.
Stir in tomatoes, cabbage and carrots.
Reduce heat to low, cover and simmer until vegetables are tender.
Stir in tomato juice, beans, parsley, oregano, basil, pepper and salt.
Simmer until beans are heated.
Stir in cooked macaroni just before serving.
Serve sprinkled with Parmesan.
Servings: 8
Time preparation: 10 min.
Time total: 40 min.