Hearty Minestrone Soup

• 1 Tbsp. olive oil
• 1 c. chopped onion
• 3 cloves garlic, minced
• 2 c. chopped carrots
• 1 c. chopped celery
• 2 c. shredded cabbage
• 2 cans (14 1/2 oz. each) beef broth
• 2 containers (15 oz. each) Contadina refrigerated Italian sausage sauce
• 2 c. water
• 1 3/4 c. (15 oz. can) Great Northern beans (undrained)
• 1/4 tsp. salt
• 1 pkg. Contadina refrigerated rigatoni
• 1 c. fresh or frozen peas
• grated or shredded Parmesan cheese (optional)

1. In large stockpot, heat oil.
2. Saute onion and garlic for 1 minute.
3. Add carrots and celery; saute for 5 minutes, stirring occasionally.
4. Stir in cabbage and saute for 2 minutes.
5. Add broth, sauce, water, beans and liquid and salt.
6. Cover and bring to a boil.
7. Simmer for 5 minutes.
8. Stir in pasta and simmer for 10 minutes.
9. During last 3 minutes, stir in peas.
10. Serve with Parmesan cheese.

olive oil, onion, garlic, carrots, celery, cabbage, beef broth, containers, water, beans, salt, rigatoni, peas, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723243 (may not work)