1 Tbsp. olive oil
2 cloves garlic, chopped
1 medium onion, chopped
1/2 medium head cabbage, chopped (3 cups)
2 small zucchini, chopped (2 cups)
2 medium carrots, sliced (1 cup)
2 medium stalks celery, chopped (1 cup)
1 can (28 oz.) whole tomatoes, undrained
1 can (15-16 oz.) garbanzo beans, rinsed and drained
1 can (15-16 oz.) kidney beans, rinsed and drained
1 package (10 oz.) spinach, thawed and squeezed to drain
4 cups chicken broth
46 oz. tomato juice
1 cup dry white wine
1 Tbsp. dried basil leaves
1/2 tsp. oregano
1/4 tsp. pepper
2 cups uncooked pasta (small shells, chili mac)
grated Parmesan cheese, if desired
Heat oil in Dutch oven over medium heat. Cook garlic and onion in
oil about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except cheese, breaking up tomatoes.
Heat to boiling; reduce heat. Cover and simmer 1/2-hour. Add
pasta and cook an additional 1/2-hour. Serve with Parmesan.