Italian Minestrone

Ingredient

• 1 tbsp (15 mL) CRISCO® Vegetable Oil
• 2 ribs celery, chopped
• 2 small onion, chopped
• 3 cloves garlic, minced
• 2 cups (500 mL) chopped cabbage
• 1 (1) large carrot, chopped
• 14 oz (392 g) chopped tomatoes, with juice
• 11.5 oz (326 g) tomato juice
• 4 cups (1 L) chicken or vegetable broth
• 19 oz (532 g) cannellini beans, rinsed and drained
• 15.5 oz (434g) red kidney beans, rinsed and drained
• 15 oz (420 g) garbanzo beans (chick peas), rinsed and drained
• 1/4 cup (50 mL) chopped fresh parsley
• 1 tbsp (15 mL) dried oregano
• 1 tbsp (15 mL) dried basil
• 1/2 cup (125 mL) uncooked small elbow macaroni, cooked and drained
• 1/4 cup (50 mL) grated Parmesan cheese plus more for serving
• salt and pepper to taste

Preparation

1. Heat oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
2. Add cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
3. Mix in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
4. Stir in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.