Total Calories: 775
In a 5- or 6-quart saucepot or Dutch oven over medium heat, saute onion and garlic in hot oil or melted margarine for 3 minutes or until limp.
Add water, chicken broth, cabbage, carrots, celery, potatoes, basil and marjoram or oregano stir. Bring to a boil reduce heat to low, cover and simmer for 30 minutes or until vegetables are almost tender. Stir in white beans or chick peas and parsley. Cover and cook 5 minutes longer or until heated through.
To serve, ladle into soup bowls. Pass Parmesan cheese.
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