Ingredients

• 1 Tbsp. olive oil
• 1 large onion, diced
• 3 large carrots, peeled and diced
• 1 fennel bulb, diced
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 garlic cloves, finely minced
• 5 cups reduced-sodium, low-fat chicken or vegetable broth
• 1 cup shredded cabbage
• 1/2 cup peeled and diced rutabaga
• 2/3 cup small whole wheat elbow macaroni or shells
• 2 Tbsp. finely minced chives

Directions

1. In a large saucepan, heat the olive oil over medium-high heat. Add the onions and sauté for 4 minutes. Add the carrots and fennel and season with the salt and black pepper. Sauté for 3 minutes. Add the garlic and sauté for 1 minute.

2. Add the broth, cabbage, and rutabaga to the pan. Bring to boiling. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Add the pasta, raise the heat to medium, and cook for 7 minutes, or until the pasta is tender. Ladle the soup into bowls and garnish each bowl with the chives.

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