Pasta e Fagioli Soup

Ingredients
2-1/2 tsp olive oil
1 TB + 2 tsp fresh garlic, peeled and minced
1-3/4 oz carrots, diced 1/2"
1-1/4 oz  celery, diced 1/2"
1-3/4 oz  yellow onion, diced 1/2"
6-1/4 oz  frozen spinach, thawed
5 oz  green cabbage, chiffonade
1 cup  diced tomatoes in juice
2 each  5 oz. chicken breast, diced 1/2"
1 qt + 3 1/2 cup chicken broth from stock, hot
1-1/4 tsp dried oregano leaves
10 oz kidney beans, canned, drained
7-1/2 oz elbow macaroni, chilled
1/2 tsp Kosher salt
1/2 tsp ground white pepper
3-1/4 oz  parmesan cheese, shredded

Directions
In rondo over high heat, heat oil. Add garlic, carrots, celery and onion and sauté 3-4 minutes. Add spinach, cabbage and tonatoes and sauté 3-5 minutes or until no longer pink and juices run clear. Add pasta. Add broth and oregano. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Add kidney beans, salt and pepper. Heat through. Keep hot for service. Top individual servings with shredded parmesan.