Minestrone Soup - cooking recipe

Ingredients

1 bag carrots
4 to 5 stalks celery
1 large onion
1/4 head green cabbage
small cluster parsley
1 can white kidney beans
1 can chickpeas
1 large can crushed tomatoes
2 extra large cans College Inn chicken broth
ditalini noodles
fresh rolls
Parmesan cheese

Preparation

Thinly slice carrots and celery.
Chop onion and parsley. Slice cabbage and chop into pieces approximately 2-inches long. Saute fresh vegetables in 2 tablespoons vegetable oil until just tender.
Put chicken broth in stockpot.
Add sauteed vegetables. Drain liquid from beans and chickpeas and discard liquid.
Add beans and chickpeas to broth.
Add crushed tomatoes.
Simmer on low heat for 1 hour.
Serve with cooked ditalini noodles, Parmesan cheese and fresh rolls.