Ingredients
- 1 (15 ounce) can cannellini or white beans, drained
- 1 (28 ounce) can chopped tomatoes, with their liquid
- 1 cup canned chickpeas, drained
- 1 cup dried fusilli pasta
- 1 cup thinly sliced Savoy cabbage
- 1 dried bay leaf
- 1 medium yellow onion, chopped
- 1 tablespoon chopped basil
- 1/4 cup chopped parsley
- 1/4 cup tomato paste
- 2 medium carrots, peeled and chopped
- 2 tablespoons olive oil
- 3/4 to 1 cup grated Parmesan cheese
- 4 cloves garlic, finely chopped
- 6 cups low sodium vegetable broth
- Salt and pepper to taste
Personal Notes
Organization Tags
Comments