1 can (14 ounce) low-sodium kidney beans, drained and rinsed
2 cups green cabbage, thinly sliced
Salt and pepper, to taste
Grated parmesan cheese, to taste (optional)
Directions
1.Wash hands with soap and warm water. Wash produce well and chop as directed.
2.Heat oil over medium heat in a large soup pot. Add onions, celery, carrots, and garlic. Sauté until tender, about 7-10 minutes.
3.Add spices and sauté until fragrant, 2-3 minutes.
4.Add tomatoes (with juice) and vegetable stock. Bring to a simmer.
5.Add beans and cabbage, simmer for 10-15 minutes.
6.Meanwhile, in a separate pot, bring salted water to a boil. Add pasta and simmer until cooked but still slightly firm to the bite. Strain and rinse pasta under cool water.