Servings: 6+ 

Ingredients:

• 1 medium sweet onion – chopped
  
• 4 tablespoons extra-virgin olive oil
  
• 4 garlic cloves – minced
  
• 4 large carrots – diced
  
• 2 cups green beans – trimmed and cut in to ½ inch pieces
• 2 cups white cabbage – shredded
  
• 6 cups low sodium vegetable broth
  
• 1 large can organic diced tomato – about 500 ml
  
• 1 ½ cup fusilli brown rice Pasta
  
• 1 can navy bean – 439 g
  
• 1 tablespoon dried oregano
  
• 1 tablespoon dried basil
  
• ½ teaspoon chili flakes
  
• 1 teaspoon sea salt
  
• ¼ teaspoon black peppers
  
• Fresh basil / parmesan – for topping 

Direction: 

1. In a large pot heat the olive oil over medium heat. Add the onion and Sautee for 3 minutes until translucent. Add the garlic and cook for another minute. 
   
2. Add the carrots and cook until it begins to soften, about 5 minutes.
   
3. Stir in the green beans, cabbage, oregano, basil, chili flakes, sea salt, black peppers, diced tomatoes, and vegetable broth.
   
4. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
   
5. Stir in the pasta and navy beans and cook until pasta is tender, about 10 minutes. Adjust the seasoning before serving. I added more salt and oregano.
   
6. Serve and top with fresh basil or fresh parmesan. Enjoy!