This is a great Taste of Home recipe, but guess what? I did not make it. My Mom, Lydia, made it! We were lucky enough to get some of it for dinner one night! How lucky are we?! She made a couple small changes but otherwise followed the recipe as written below! I especially enjoyed how flavorful the broth was, not to mention all of those delicious vegetables. Perfect on a cold New Hampshire day!
LYDIA’S CHANGES TO THE RECIPE
Lydia used elbow pasta, packaged slaw (for shredded cabbage) and added shredded zucchini.
INGREDIENTS (Serves 11)
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 (14.5 ounces each)reduced sodium chicken broth
2 cans (8 ounces each) no salt added tomato sauce
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.)chickpeas, rinsed and drained
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
1/2 cup or so of grated Parmesan, to top soup
DIRECTIONS
In a large saucepan sauté the carrots, celery and onion in oil and butter until tender. Add garlic and cook one minute longer. Stir in the broth, tomato sauce, beans, cabbage, basil, parsley, oregano,and pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add macaroni and continue to cook uncovered for 6-8 minutes or until macaroni and vegetables are tender. Ladle soup into bowls, sprinkle with cheese and serve.
FREEZER OPTION
Before adding cheese, freeze cooled soup in containers. When ready to use-partially thaw in refrigerator over night. Heat through in a saucepan stirring occasionally adding a little broth if needed.
Enjoy!
