Easy Minestrone Soup

This soup was delicious and easy to put together!  It's a full meal with plenty of beans, veggies and pasta.  Use vegetable broth if you need to make this vegetarian.

1 onion, chopped

2 carrots, chopped

2 celery, chopped

1 Tab. olive oil

1 Tab. butter

2 garlic cloves, minced

2 cans (14.5 oz each) low sodium chicken broth (or "better than bouillon" and water sub)

2 cans (8 oz each) tomato sauce

1 can kidney beans (15 oz), rinsed and drained

1 can garbanzo beans (15 oz), rinsed and drained

1 can diced tomatoes (14.5 oz), undrained

1 1/2 c. shredded cabbage

1 Tab. dried basil

1 1/2 tsp. dried parsley flakes

1 tsp. dried oregano

1/2 tsp. pepper

1 c. uncooked pasta (I used brown rice fusilli for gluten free option)

11 tsp. grated parmesan cheese

In large pot, cook onion, celery and carrot in olive oil and butter until tender.  Add garlic and cook 1 minute longer.

Stir in broth, tomato sauce, beans, tomatoes, cabbage, basil, parsley, oregano and pepper.  Bring to a boil.  Reduce heat; cover and gently simmer 20-40 minutes (until all veggies are cooked to your liking).  Meanwhile, cook pasta separately according to package directions and then drain.  Add pasta to soup.  Serve each bowl sprinkled with parmesan.