MACARONI, CABBAGE AND BEAN SOUP

1-1/2 cups elbow macaroni or mini penne pasta
salt
1 tablespoon olive oil
1 medium onion, cut in half and thinly sliced
1/2 small head cabbage, thinly sliced (about 1 pound)
2 garlic cloves, crushed with garlic press
1/2 teaspoon ground black pepper
3 cans (14-1/2 ounces each) chicken broth (5-1/2 cups)
2 cans (15 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
grated Parmesan cheese (optional)

1. Heat 4-quart saucepan of salted water to boiling over high heat. Add macaroni and cook as label directs.
2. Meanwhile, in 5 to 6quart saucepot, heat oil over medium-high heat until hot. Add onion, cabbage, garlic, and pepper; cook until cabbage begins to wilt, 6 to 8 minutes, stirring often. Stir in broth, beans, and l-1/2 cups water; heat to boiling.
Drain macaroni. Stir macaroni into cabbage mixture; heat through. Serve with Parmesan if you like.

Total time: 20 minutes.

Makes 12 cups or 6 main-dish servings.
TIP For a great flavor add-in, drizzle each serving of soup with prepared basil or sun-dried tomato pesta or an herb-infused oil.