Ingredients

1 head of savoy cabbage shredded
3 carrots shredded
1 onion minced
3 cloves of garlic minced
4 cans of canellini beans (two left whole - two pureed)
8 cups of beef broth
1 cup dilatini (or any small pasta)
optional a spanish chorizo chopped up

Instructions

In a heavy bottom dutch oven saute onions and garlis till traslucent, add beans that are not pureed, saute for 3 minutes, add carrots and pureed beans, saute 2 more minutes. Add beef broth and bring to a boil, add cabbage and reduce heat to a simmer. Stir occasionally. Allow to cook for 45 minutes then add pasta. Once pasta is al dente add chorizo, let go for a few more minutes then shut the heat off and enjoy.

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