1-14 ounce can white beans, rinsed and drained 2 Tablespoons olive oil 1 onion, finely chopped 1 clove garlic, minced 5 cups gf vegetable 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 parsley, chopped 2/3 cup Parmesan cheese, grated Salt and pepper
Heat oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent. Add stock and tomatoes (break them with a spoon or your hands) and the 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 soup bowls and garnish with Parmesan cheese and parsley.