Spaghetti With Braised Cabbage And Pinto Beans

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15- to 19-oz. can pinto beans, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked pinto beans

1 Tbs. olive oil

1 medium onion, slivered

4 medium cloves garlic, minced

2 medium carrots, diced

1/2 medium head Savoy cabbage, shredded (4 cups)

1 Tbs. chopped fresh thyme or 1 tsp. dried

3/4 tsp. salt

2 1/2 cups low-sodium vegetable broth

1/3 cup chopped fresh flat-leaf parsley

2 tsp. balsamic vinegar

1/2 tsp. freshly ground pepper

12 oz. dried whole-wheat spaghetti

1 cup shredded Fontina cheese (3 oz.)

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