Contest-Winning Easy Minestrone

• 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

1. In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.
2. Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender.
3. Ladle soup into bowls. Sprinkle with cheese.
4. Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

carrots, celery, onion, olive oil, butter, garlic, chicken broth, salt, kidney beans, chickpeas, tomatoes, cabbage, basil, parsley flakes, oregano, pepper, whole wheat elbow macaroni, parmesan cheese

Taken from www.tasteofhome.com/recipes/contest-winning-easy-minestrone/ (may not work)