Meatless Italian Minestrone - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 1/3 cups chopped celery
1/2 cup chopped onion
3 cloves minced garlic
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
4 cups chopped cabbage
1 1/3 cups chopped carrots
1 (46 ounce) can reduced-sodium tomato juice
1 (19 ounce) can cannellini, drained (white kidney beans)
1 (15 1/2 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1/4 cup chopped fresh parsley
4 teaspoons dried oregano leaves
4 teaspoons dried basil leaves
3/4 cup uncooked small elbow macaroni, cooked without added fat and well drained (4 oz)
1 teaspoon fresh ground pepper
salt
1/4 cup grated parmesan cheese (to garnish)

Preparation

Heat oil in Dutch oven or stockpot.
Add celery, onion and garlic.
Cook and stir until crisp-tender.
Stir in tomatoes, cabbage and carrots.
Reduce heat to low, cover and simmer until vegetables are tender.
Stir in tomato juice, beans, parsley, oregano, basil, pepper and salt.
Simmer until beans are heated.
Stir in cooked macaroni just before serving.
Serve sprinkled with Parmesan.