INGREDIENTS
1
15-0z can kidney beans
1/3
Cabbage, large
1
Carrot
3
large stalks Celery
1 15 ounce can
Navy beans
1
Onion
1
Parsley
1 tsp
Sage, dried
1 tsp
Thyme, dried
1 28 ounce can
Tomatoes
2
Zucchini
6 cups
Vegetable stock
1 cup
Pasta
1
No-salt seasoning
1
Salt and pepper
2 tbsp
Olive oil
1
Parmesan, Grated