Pasta Fagoli

• 1 Tablespoon Olive Oil
• 1 Medium Yellow Onion, Chopped
• 4 stalks Celery, Chopped
• 3 Carrots, Peeled And Sliced Thin
• 2 cloves Garlic, Minced
• 2 cans (14 1/2 Oz. Size) Diced Tomatoes
• 1 can (15 Oz. Size) Tomato Sauce
• 2 cans (15 Oz. Size) White Beans (northern Beans), Drained
• 1/3 heads Green Cabbage, Finely Shredded
• 1 can (16 Oz. Size) Chicken Broth
• 1 Tablespoon White Vinegar
• 1/2 teaspoons Oregano Leaves
• 1/2 teaspoons Basil Leaves
• 1/2 teaspoons Pepper
• 2 Bay Leaves
• 1 Tablespoon Parsley Flakes
• 2 cups Shell Macaroni
• Optional For Garnish: Shredded Parmesan Cheese

1. Heat olive oil in a large soup pot over medium heat then add onions, celery, carrots and garlic. Cook for about 5 minutes or until onions are soft. Add remaining ingredients except the macaroni and garnishes and stir to combine. Bring to a boil then lower heat to a simmer. Cook until veggies are soft, about 20 to 30 minutes. I usually cook just until the carrots are tender but not mushy.
2. Add macaroni, reduce heat to medium and cook for 10-15 minutes or until macaroni is tender. You may need to add a little more broth or water to keep it from getting too thick! Remove bay leaves. Dish into serving bowls and sprinkle with Parmesan cheese.

olive oil, yellow onion, stalks celery, carrots, garlic, tomatoes, tomato sauce, white beans, green cabbage, chicken broth, white vinegar, oregano, basil, pepper, bay leaves, parsley flakes, shell macaroni, parmesan cheese

Taken from tastykitchen.com/recipes/soups/pasta-fagoli/ (may not work)