INGREDIENTS

• • 1 can Hanaa Chopped Tomatoes with Basil and Oregano

  • 2 large carrots, diced

  • 2 celery ribs, chopped

  • 1 onion, chopped

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 2 garlic cloves, minced

  • 400 g chicken broth

  • 200 g tomato sauce, no salt added 

  • 450 g kidney beans, rinsed and drained

  • 400 g chickpeas, rinsed and drained

  • 1 ½ cups shredded cabbage

  • 1 ½ tsp dried parsley flakes

  • ½ tsp pepper

  • 1 cup elbow macaroni, uncooked

  • 11 tsp grated Parmesan cheese

PREPARATION

1. In a large saucepan, sauté 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, parsley, 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.

(Note) Freeze option: 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.