Recipe from

Real Simple

Nutritional Information

Calcium 294 mg
Calories 553
Caloriesfromfat 0 %
Carbohydrate 93 g
Cholesterol 0 mg
Fat 10 g
Fiber 16 g
Iron 8 mg
Protein 27 mg
Satfat 2 g
Sodium 730 mg


2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 (14-ounce) cans low-sodium beef broth
1 cup water
2 Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 (15-ounce) cans white cannellini beans (drained)
1/2 small head cabbage (shredded)
1 cup small dried pasta or spaghetti broken into 1-inch pieces
1 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1 (14 1/2-ounce) can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces (1 cup)
1 cup chopped broccoli
Freshly grated Parmesan


Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes. Add the broth, water, potatoes, beans, cabbage, pasta, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes. Add the tomatoes, beans, and broccoli and cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan.

Jane Kirby,

Real Simple

February 2003
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