Ingredients
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
1 medium yellow onion, chopped
6 cups low-sodium vegetable broth
1 cup thinly sliced Savoy cabbage
1/4 cup tomato paste
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
2 large stalks of celery, sliced
2 medium carrots, peeled and chopped
1 dried bay leaf
1 (28-ounce) can chopped tomatoes, with their liquid
1 cup cooked chickpeas, drained
1 cup dried fusilli pasta
1 (15-ounce) can cannellini or white beans, drained
Salt and pepper, to taste
3/4 cup grated parmesan cheese
Preparation
