This minestrone with dinosaur noodles is the perfect weeknight meal to enjoy with the kids! Checkout the recipe on this episode of Best Bites!
2 celery ribs, chopped
2 large carrots, diced
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
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
11 teaspoons grated Parmesan cheese
In a large saucepan, sauté the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.
Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add dinosaur noodles; cook, uncovered, 6-8 minutes or until noodles and vegetables are tender.
Ladle soup into bowls. Sprinkle with cheese
- This article was initially published on AOL.com: Best Bites: Weeknight meals minestrone with dinosaur noodles
