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
How to Make It
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.
I made a few substitutions: frozen broccoli for fresh, a canned of Italian stewed tomatoes (chopped up) for canned diced tomatoes, and red potatoes for Yukon golds. It was really yummy! It made a lot of soup, and we froze some for later use and put some in the fridge for leftovers. I will definitely make it again!
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