Minestrone Soup

• 1 bag carrots
• 4 to 5 stalks celery
• 1 large onion
• 1/4 head green cabbage
• small cluster parsley
• 1 can white kidney beans
• 1 can chickpeas
• 1 large can crushed tomatoes
• 2 extra large cans College Inn chicken broth
• ditalini noodles
• fresh rolls
• Parmesan cheese

1. Thinly slice carrots and celery.
2. Chop onion and parsley. Slice cabbage and chop into pieces approximately 2-inches long. Saute fresh vegetables in 2 tablespoons vegetable oil until just tender.
3. Put chicken broth in stockpot.
4. Add sauteed vegetables. Drain liquid from beans and chickpeas and discard liquid.
5. Add beans and chickpeas to broth.
6. Add crushed tomatoes.
7. Simmer on low heat for 1 hour.
8. Serve with cooked ditalini noodles, Parmesan cheese and fresh rolls.

carrots, stalks celery, onion, green cabbage, parsley, white kidney beans, chickpeas, tomatoes, chicken broth, noodles, fresh rolls, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829033 (may not work)