1 tablespoon CRISCO Oil
1 -1/3 cups chopped celery
1/2 cup chopped onion
2 to 3 garlic cloves, minced
2 cans (14-1/2 ounces each) no-salt added tomatoes, undrained and chopped
4 cups chopped cabbage
1 -1/3 cups chopped carrots
1 can (46 ounces) no salt added tomato juice
1 can (19 ounces) white kidney beans (cannellini), drained
1 can (15-1/2 ounces) red kidney beans, drained
1 can (15 ounces) garbanzo beans, drained
1/4 cup chopped fresh parsley
1 tablespoon plus 1 teaspoon dried oregano leaves
1 tablespoon plus 1 teaspoon dried basil leaves
3/4 cup (4 ounces) uncooked small elbow macaroni, cooked (without salt or fat) and well drained
1/4 cup grated Parmesan cheese
Salt and Pepper (optional)
Heat oil in large saucepan on medium heat.
Add celery, onion and garlic. Cook and stir until crisp-tender.
Stir in tomatoes with liquid, cabbage and carrots. Reduce heat to low. Cover. Simmer until vegetables are tender.
Stir in tomato juice, beans, parsley, oregano and basil. Simmer until beans are heated. Stir in macaroni just before serving. Serve sprinkled with Parmesan cheese. Season with salt and pepper, if desired.