• 3 Tbsp. olive oil

• 2 medium  onions, chopped

• 2 clove garlic, minced

• 1 cup carrots, chopped

• 1 1/2 cup celery, chopped

• 1/4 cup minced fresh parsley

• 2 cups potatoes, peeled and diced

• 2 cups zucchini, diced

• 2 cups Swiss Chard, chopped

• 1 cup cannellini beans, dried and soaked overnight

• 1 (28 oz) can tomatoes, undrained

• 6 cups (48 oz) vegetable broth

• 1 tsp. dried basil

• 1/2 tsp dried thyme

• 1 bay leaf, crumbled

• 6 oz ziti pasta

• 1 (12 oz) can garbanzo beans

• 1/2 head cabbage, cored and shredded

• Salt and pepper to taste

Directions: 

Soak cannellini beans in bowl over night, drain before using.

In a stock pot, heat olive oil over medium heat adding all 10 ingredients on the left column (onions through tomatoes).

Sauté 5 minutes, stirring occasionally.

Add vegetable broth, basil, thyme, bay leaf and salt and pepper to taste.

Cover, reduce heat to low and simmer about 2 hours, until beans are soft.

Add pasta, cabbage and garbanzo beans.

Cook partially covered for 30 minutes, stirring frequently.

Serving size: 1 and 1/2 cups

Serves: 12