One 14 ounce can white beans, rinsed and drained 2 Tablespoons olive oil 1 onion, finely chopped 1 garlic clove, minced 5 cups gf chicken stock 1 pound can whole tomatoes with juice 1 carrot, coarsely chopped 1 zucchini, coarsely chopped 1/4 Savoy cabbage, shredded 1/2 Tablespoon dried basil 1/2 Tablespoon dried oregano 1/2 Tablespoon sugar 1 bay leaf 1/3 cup dried gf macaroni 2 Tablespoons fresh parsley, chopped 2/3 cup parmesan cheese, grated Salt and pepper
In a large saucepan, heat oil over medium heat. Add onion and garlic; saute until translucent. Add stock and tomatoes (break them with a spoon or your hands), tomato juice, carrot, zucchini, cabbage, basil, oregano, sugar and bay leaf. Partially cover and simmer until vegetables are crisp tender. Add macaroni and cook for 10 more minutes. Add beans and season to taste with salt and pepper.
Ladle into heated soup bowls and garnish with parmesan cheese and fresh parsley.
For a vegetarian version, you can also make this soup with vegetable broth.