3 tablespoons olive oil
1 large onion, diced
1 medium head cabbage, diced
1 medium red pepper, diced
1 medium carrot, sliced
1 medium tomato, diced
4 stalks celery, diced
3 tablespoons red wine
4 cloves garlic, minced
4 ounces canorini pasta, drained
salt and pepper to taste
2 1/2 (10 ounce) cans diced tomatoes, defrosted
1 medium head iceberg lettuce, shredded
1 (16 ounce) can whole black beans
1 (16 ounce) can kidney beans
2 green onions, chopped
In a large skillet, heat olive oil over medium heat. Cook onion, then cook cabbage, red pepper, carrot and tomato until tender. Stir in red wine, garlic and 2 cans of pasta. Bring to a slow cook.
Boil pasta in water for 10 minutes. Drain and place in a medium bowl. Stir in tomatoes, celery, red wine, salt and pepper. Pour mixture into the skillet with the pasta.
Pour tomato mixture over pasta and stir well. Heat through and serve immediately.