Ingredients

• 4 tablespoons margarine
• 0.75 cups chopped onion
• 0.5 cups chopped carrots
• 0.25 cups chopped celery
• 1 , 32 ounce
• 1 , 19 ounce
• 1 , 14.5 ounce
• 1.5 cups cubed potatoes
• 0.5 cups shredded cabbage
• 2 tablespoons dried parsley
• 1 tablespoon tomato paste
• 2 cloves garlic , minced
• 1 teaspoon salt
• 0.5 cups elbow macaroni
• 0.5 cups grated Parmesan cheese

Instructions

1. 1 Melt margarine in a heavy stockpot over medium heat. Add onion, carrots, and celery; sauté until beginning to soften, 3 to 4 minutes. Add broth, beans, tomatoes, potatoes, cabbage, parsley, tomato paste, garlic, and salt; bring to a boil.
2. 2 Reduce the heat, cover, and simmer until vegetables are tender, about 1 hour. Add pasta and simmer for 30 minutes more. Adjust seasoning as needed.
3. 3 Ladle into bowls and garnish with Parmesan cheese.

Nutrition per serving