Ingredients
Equipment
Method
- In a large saucepan, sauté carrots, celery, and onion in olive oil and butter until tender. Add garlic and cook for 1 minute longer.
- Stir in chicken broth, tomato sauce, kidney beans, garbanzo beans, diced tomatoes, cabbage, basil, parsley, oregano, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Add the whole wheat elbow macaroni. Cook uncovered for 6-8 minutes, or until the macaroni and vegetables are tender.
- Ladle the soup into bowls and sprinkle with grated Parmesan cheese.
Notes
This soup is excellent for meal prepping. You can store it in the refrigerator for up to 4 days or freeze it for longer storage. When reheating, you may need to add a little extra broth or water to reach your desired consistency.
