(adapted from Rose Elliot's New Complete Vegetarian)

Serves 4



3 onions, diced

3 ½ cups + 4 tbsp low sodium vegetable broth

1 large carrot, peeled and diced

2 stalks of celery, sliced

2 garlic cloves, minced

2 cabbage leaves, chopped

14 oz. can no added salt diced tomatoes

2 tsp Italian seasoning

2 14 oz. cans no added salt cannellini beans, rinsed and drained

2 oz dry whole wheat macaroni

Ground black pepper



In a large pot: Using up to 4 tbsp vegetable broth, steam fry onions, carrot, and celery for 3-5 minutes. Add the garlic and cabbage, and cook for 5 more minutes. Stir in remaining ingredients, and bring to a boil, cooking 10-15 minutes or until the pasta is tender. Ladle into bowls and serve.