Ingredients:

4 oz San Giorgio®® Small Shells
1 small onion, finely chopped
1 each garlic clove, chopped
2 Tbsps olive oil
5 cups water
1 can tomatoes, whole peeled, canned, in juice
1 cup chopped cabbage
3/4 cup celery, chopped
1 Tbsp beef bouillon
1 can (15 1/2 oz.) kidney beans
1/4 tsp ground black pepper
1/4 cup grated Parmesan cheese

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  Meanwhile, in a large saucepan, cook onion and garlic in oil until tender.

3.  Add water, tomatoes, cabbage, celery and bouillon. Bring to a boil; simmer 20 minutes or until vegetables are tender.

4.  Add cooked shells, beans and ground black pepper; simmer 5 minutes.

5.  Stir in Parmesan cheese. Serve.