- Level: Easy
- Total: 55 min
- Prep: 45 min
- Cook: 10 min
- Yield: 8 to 10 servings
Ingredients
1 tbsp. Crisco® Pure Vegetable Oil or Crisco® Pure Olive Oil
2 ribs celery, chopped
1 small onion, chopped
3 cloves garlic, minced
2 cups chopped cabbage
1 large carrot, chopped
1 (14 oz.) can chopped tomatoes, with juice
1 (11.5 oz.) can tomato juice
4 cups chicken or vegetable broth
1 (19 oz.) can cannellini beans, rinsed and drained
1 (15.5 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can garbanzo beans (chick peas), rinsed and drained
1/4 cup chopped fresh parsley
1 tbsp. dried oregano
1 tbsp. dried basil
1/2 cup uncooked small elbow macaroni, cooked and drained
1/4 cup grated Parmesan cheese plus more for serving
Salt and pepper to taste
Directions
- HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
- ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
- MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
- STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.
