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INGREDIENTS
In a large Dutch oven or stockpot over medium heat, sauté the chopped onion, carrot, celery, tomato paste in the olive oil. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Pour in the diced tomatoes and their juices, broth and water. Add t bay leaves and red pepper flakes. Season to taste with salt and freshly ground black pepper.
Raise heat to medium-high and bring the mixture to a boil. Add the beans and cabbage. Reduce heat to a gentle simmer.
In a separate pot, cook the macaroni until Al dente, drain, rinse and set aside
When soup veggies are tender, take pot off heat and remove the bay leaves. Stir in the lemon juice. Taste and season with more salt and pepper.
Put a serving of macaroni in each bowl and ladle soup on top and garnish with grated Parmesan.