Ingredients

The following ingredients have 4 Servings
  • 1 medium onion (diced)
  • 1 large carrot (peeled and sliced)
  • 1 celery rib (sliced)
  • 3 garlic cloves (minced)
  • 2 cups shredded green cabbage
  • ¼ cup chopped fresh parsley
  • 3 tablespoons chopped fresh basil
  • ¼ cup olive oil
  • 5 cups vegetable stock
  • 28 ounces canned diced tomatoes
  • 2 teaspoons dried Italian seasoning
  • 1 bay leaf
  • 1 Parmesan rind (optional)
  • 1 small zucchini (diced)
  • 15 ounces garbanzo beans (drained and rinsed)
  • 4 ounces tender green beans (trimmed, cut into 3/4” pieces)
  • 4 ounces small shell shaped pasta
  • Salt and pepper to taste
  • ½ cup freshly grated Parmesan (for garnish)

Instruction

  • Prep the onion, carrot, celery, garlic, cabbage, parsley, and basil and set aside.
  • In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add the cabbage and cook, stirring, for 1 additional minute.
  • Add the stock, tomatoes, parsley, basil, Italian seasoning, bay leaf and Parmesan rind (if using). Bring to a boil, then reduce the heat to low and simmer, partially covered, for 30 minutes.
  • Add the zucchini, garbanzo beans, and green beans and simmer for an additional 10 minutes. Remove and discard the bay leaf and Parmesan rind.
  • While the soup simmers, bring a large pot of salted water to a boil over high heat and cook the pasta according to the package directions. Drain. Add the cooked pasta to the soup pot and season the soup to taste with salt and pepper.
  • Serve immediately. Pass grated Parmesan separately.