1 clove garlic, chopped
1 onion, chopped
2 tsp. olive oil
2 c. shredded green cabbage
1 c. shredded fresh spinach
2 tbsp. chopped parsley
2 carrots, diced
1 c. chopped celery
2 zucchini, diced
2 tbsp. tomato paste
1/2 c. uncooked elbow macaroni
1/2 tsp. basil
4 c. chicken broth
2/3 c. cooked cannellini beans or chick peas
Salt and pepper to taste

Saute the garlic and onion in oil for 5 minutes. Add the rest of the ingredients, except the beans, and simmer for 15-20 minutes (or until the vegetables are tender and the macaroni is cooked). Stir in the beans and salt and pepper to taste. Serve with grated Parmesan cheese sprinkle over the soup.