INGREDIENTS
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4 TBSP Olive Oil
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3/4 cup Onion, chopped
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1/4 cup Celery, chopped
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1/2 cup Carrots, chopped
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1 can Cannellini Beans
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1/2 cup Cabbage, shredded
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1-14.5 oz. can Stewed Tomatoes
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1 TBSP Tomato Paste
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1-1/2 cups Potatoes, cubed
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1 quart Vegetable Broth
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2 Cloves Garlic, minced
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2 TBSP Dried Parsley
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1 teaspoon Salt
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Pepper to tasted
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1/2 cup Elbow Macaroni
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1/2 cup Grated Parmesan Cheese (opt)