4 servings

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.

Ratings & Reviews

beckyboop13's Review

January 07, 2014
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!