1 Tbsp. Olive oil
1 small Onion, chopped
2 Garlic cloves, minced
1 c. chopped Cabbage
1 c. sliced Zucchini or green Beans
1 small sliced Carrot
1 Tbsp. Tomato paste
1 c. cooked SHILOH FARMS NORTHERN BEANS
1 tsp. Shiloh Farms Pink Salt (to taste)
1/2 tsp. Pepper
1 Bay leaf
1 Tbsp. each Basil & Parsley
4 c. Water
1 c. elbow Macaroni  or Shiloh Farms Sprouted Flour Pasta Noodles
1/2 c. grated parmesan Cheese

Directions:

Add olive oil to two quart soup pot. Over medium heat, sauté onion, then garlic, cabbage, zucchini and carrot. Add remaining ingredients except macaroni and cheese. Bring to boil; add pasta, simmer 12-15 min, or until pasta is tender. Stir in 1/4 c. of cheese. Sprinkle remaining on each bowl as a garnish. Serves 4.