Contest-Winning Easy Minestrone Recipe | Taste of Home

Name: Contest-Winning Easy Minestrone Recipe | Taste of Home
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

"This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon..."

INGREDIENTS

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2 large carrots, diced

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2 celery ribs, chopped

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1 medium onion, chopped

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1 tablespoon olive oil

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1 tablespoon butter

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2 garlic cloves, minced

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2 cans (14-1/2 ounces each) reduced-sodium chicken broth

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2 cans (8 ounces each) no-salt-added tomato sauce

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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

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1-1/2 cups shredded cabbage

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1 tablespoon dried basil

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1-1/2 teaspoons dried parsley flakes

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1 teaspoon dried oregano

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1/2 teaspoon pepper

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1 cup uncooked whole wheat elbow macaroni

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11 teaspoons grated Parmesan cheese

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