Hearty Minestrone

15 oz can chickpeas
6 chicken-broth cubes
4 medium carrots, sliced
1 Tbsp minced garlic
1/2 tsp Italian herb seasoning
8 oz fresh or frozen cut green beans
1 c uncooked elbow macaroni
1/2 head caulifloer, broken into florets
15 oz can crushed tomatoes
Parmesan Toast (recipe follows)
Bring 7 cups of water to a boil in a 4-5 qt pot. Add chickpeas, broth cubes, carrots, garlic, and Italian herb seasoning. Stir to dissolve broth cubes. Gently boil 5 minutes. Stir in beans and macaroni. Gently boil, stirring often, 7 minutes. Add cauliflower; cook 5-6 minutes until pasta and vegetables are tender. Stir in tomatoes. Cook 1-2 minutes to heat. Ladle into bowls and serve with Parmesan Toast.

Makes 4 servings.

Parmesan Toast: Heat oven to 450°. Cut half a long 12 oz loaf of Italian bread in 8 slices. Spread with 2 Tbsp light mayonnaise. Place on a baking sheet; sprinkle with 2 Tbsp grated Parmesan cheese. Bake 5 minutes or until lightly golden.

Source: Woman's Day Magazine 2002

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