This recipe is special because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it is nutritious and low in fat.
—LAUREN BRENNAN HOOD RIVER, OR
PREP: 25 MIN. • COOK: 40 MIN. • MAKES: 11 SERVINGS (2 3/4 QUARTS)
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) 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
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 broth, tomato sauce, beans, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender.
3. Ladle soup into bowls. Sprinkle with cheese.
FREEZE OPTION Before adding the cheese, freeze cooled soup in freezer containers. To use, partially thaw soup in the refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.