Ingre­di­ents
(Yields 6–8 Servings)

• 2 table­spoons 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 fresh chopped parsley
• 1 table­spoon chopped 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 canned chick­peas, drained
• 1 cup dried fusilli pasta
• 1 (15-ounce) can can­nellini or white beans, drained
• Salt and pep­per to taste
• 3/4 to 1 cup grated Parme­san cheese

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