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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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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