INGREDIENTS
1
onion
3
carrots
3
celery stalks
6 cloves
garlic
1/4 cup
olive oil
3 cups
cabbage
1/2 tsp
thyme
2
bay leaves
1 oz
beans
1 oz
pinto beans
8 cups
vegetable stock
2 cups
pasta
1 serving
kosher salt
1 serving
pepper
1/2 cup
parmesan cheese
1 serving
extra virgin olive oil
1