Minestrone - cooking recipe

Ingredients

1 tablespoon olive oil
2 cloves garlic, chopped
1 medium onion, chopped
1/2 medium head of cabbage, chopped (3 cups)
2 small zucchini, chopped (2 cups)
2 medium carrots, sliced (1 cup)
2 stalks celery, chopped (1 cup)
1 (28 ounce) can whole tomatoes, undrained
1 can garbanzo beans, rinsed and drained
1 can kidney bean, rinsed and drained
1 (10 ounce) package spinach, thawed and squeezed to drain
4 cups chicken broth
46 ounces tomato juice
1 cup dry white wine
1 tablespoon dried basil leaves
1/2 teaspoon oregano
1/4 teaspoon pepper
2 cups pasta, uncooked (small shells, chili mac)
to taste parmesan cheese, grated, if desired

Preparation

Heat oil in Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except cheese, breaking up tomatoes.
Heat to boiling; reduce heat. Cover and simmer 1/2-hour.
Add pasta and cook an additional 1/2-hour.
Serve with Parmesan.