1/4 c. olive oil
1 garlic cloves, minced
1 med. onion, thinly sliced, cut in half
2 celery stalks, sliced
2 c. shredded cabbage
2 c. sliced carrots
1 (16 oz.) can cannellini beans, rinsed and drained
1 (28 oz.) can Italian plum tomatoes, crushed by hand, including liquid
1 (10 oz.) pkg. frozen chopped spinach, unthawed
1/2 tsp. dried basil
1 tbsp. minced fresh parsley
1/4 tsp. dried sage
Salt and pepper to taste
1/2 c. uncooked rice (optional)
1/4 c. ditalini pasta (optional)
8 c. beef stock
1/4 c. grated Parmesan cheese

1. Heat oil in a stock pot, add garlic, onion, celery, cabbage and carrot and saute 10 minutes, stirring occasionally.

2. Add other ingredients except Parmesan cheese; cover and simmer 45 minutes.

3. Add Parmesan cheese and stir well; simmer another 5 minutes and serve.