Saturday Soup

Time for soup! Now that the holidays are over, we can get back to normal schedules so here is today's recipe.

It is supposed to feed eleven in a normal environment but I would be lying if I were to claim my house is normal. I had almost a full bowl left over the last time I made this one. It is 25 minutes to prep, 40 minutes to cook.

Minestrone Soup

 Ingredients

    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

 

Directions

In a large saucepan, saute carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.

Stir in broth, tomato sauce, kidney 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.

A good wintertime soup.