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1/2 c Olive oil
4 Sprigs parsley, chopped
1/4 Head cabbage, shredded
1/4 lb Green beans, in 1" pieces
2 c Beef broth
15 oz Kidney beans
15 oz Cannelini beans
1 c Onions, chopped
1 Garlic clove, chopped
3 Stalks celery, diced
3 Carrots, sliced
6 oz Tomato paste
9 c Water
3 sm Zucchini, chopped
1 c Tubitini or elbow macaroni
Parmesan cheese

Heat olive oil, saute onions, garlic, parsley, celery, cabbage, carrots, and green beans until wilted. Add tomato paste, beef broth, salt, pepper, and water. Simmer for 45 minutes. Add beans, zucchini, and pasta. Cook 15 minutes until pasta is al dente. Serve with Parmesan cheese.

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