Midwest Minestrone with White Beans & Cabbage
A lot of the soups on this page are very dense, hearty and seem like they are meant to keep someone from freezing to death. This is not one of those soups. It is, however, one of those soups that you can really play around with. Use whatever you have on hand. Its a variation of that one soup everyone made in their twenties to get them to payday.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups shredded cabbage
- 1 medium zucchini, diced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 6 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 cup small pasta (ditalini or elbow)
- Kosher salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat oil in large soup pot. Sauté onion, carrots, and celery until soft.
- Add garlic, cabbage, and zucchini; cook 5 minutes.
- Stir in beans, tomatoes, broth, and herbs. Bring to a boil.
- Add pasta and reduce to simmer. Cook 10 minutes or until pasta is tender.
- Season and serve with grated Parmesan.