Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
6 cups reduced sodium chicken or beef broth
2 tablespoons olive oil
¼ teaspoon pepper
2 tablespoons parsley flakes
2 tablespoons all-purpose flour
1 teaspoon garlic, minced	Washed, peeled and minced
1 (14 oz. ) can stewed tomatoes	Drained and cut up
½ cup carrots	Peeled, washed, and sliced
¼ cup onion	Peeled, washed, and diced
1 cup cabbage	Peeled, trimmed, and chopped
1/2 cup garbanzo beans	Drained and rinsed.
1/2 cup kidney beans	Drained and rinsed
½ cup cannellini beans
2 tablespoons tomato paste
1/2 cup elbow macaroni
2 tablespoons  grated Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup heat oil over medium high heat.  Add onions and sauté until translucent. Add flour and toss to coat.
2	Add celery, tomatoes, carrots, and garbanzo beans, kidney beans, cannellini beans, cabbage, tomato paste and simmer about 30 minutes or until vegetables are tender crisp.
3	Just before serving add macaroni. Cook until soft about 10-15 minutes. Serve with grated Parmesan cheese.	Cook until internal temperature reaches 135°F.