Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 294mg
  • Calories: 553
  • Calories from fat: 0%
  • Carbohydrate: 93g
  • Cholesterol: 0mg
  • Fat: 10g
  • Fiber: 16g
  • Iron: 8mg
  • Protein: 27mg
  • Saturated fat: 2g
  • Sodium: 730mg


  • 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


  1. 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.
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