January is National Soup Month. This easy Minestrone recipe from Taste of Home is a delicious, healthy way to kick off the new year! And with 10 servings, it also makes for a great big batch meal to cook for the week ahead.

In a large saucepan, sauté 2 large carrots (diced), 2 stalks celery (chopped) and 1 medium onion (chopped) in 1 tablespoon olive oil and 1 tablespoon butter until tender. Add 2 cloves minced garlic and cook for an additional minute.

Stir in 2 cans (14-1/2 ounces) reduced sodium chicken broth, 2 cans (8 ounces) tomato sauce, 1 can (16 ounces) rinsed and drained kidney beans, 1 can (15 ounces) rinsed and drained chickpeas, 1 can (14-1/2 ounces) diced tomatoes, 1-1/2 cups shredded cabbage, 1 tablespoon dried basil, 1-1/2 teaspoons dried parsley, 1 teaspoon dried oregano and 1/2 teaspoon pepper.

Bring to a boil, then reduce heat, cover and simmer for 15 minutes. Add 1 cup uncooked elbow macaroni and cook uncovered for 6 to 8 minutes or until macaroni and vegetables are tender.

Ladle soup into bowls, sprinkle with parmesan cheese and enjoy with your favorite crusty bread.