Meatless Italian Minestrone

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 1/3 cups chopped celery
• 1/2 cup chopped onion
• 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) can reduced-sodium tomato juice
• 1 (19 ounce) can cannellini, drained ( kidney beans)
• 1 (15 1/2 ounce) can red kidney beans, drained
• 1 (15 ounce) can 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)

Recipe

• 1 heat oil in dutch oven or stockpot.
• 2 add celery, onion and garlic.
• 3 cook and stir until crisp-tender.
• 4 stir in tomatoes, cabbage and carrots.
• 5 reduce heat to low, cover and simmer until vegetables are tender.
• 6 stir in tomato juice, beans, parsley, oregano, basil, pepper and salt.
• 7 simmer until beans are heated.
• 8 stir in cooked macaroni just before serving.
• 9 serve sprinkled with parmesan.