INGREDIENTS
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1 small onion, chopped
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4-6 cloves garlic, minced
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8 cups vegetable stock
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3 cans cannellini beans, rinsed and drained
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1 16-ounce can Fire Roasted Tomatoes
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4 cups chopped cabbage
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1 cup uncooked elbow macaroni
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salt and pepper to taste
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squeeze of lemon