1. Heat the oil in a large soup pot over medium heat. Add the onion, carrot, and garlic, and sauté until the vegetables are slightly tender, about 3 minutes. Add the broth, tomatoes, cabbage, beans, rosemary, thyme. Bring to a boil, then reduce the heat. Add the Parmigiano Reggiano rind, cover and simmer until the vegetables are tender, about 30 minutes.
2. Return the soup to a boil. Add the pasta and boil gently until the pasta is tender, about 10 minutes. Season with salt and pepper. Serve hot with grated Parmigiano Reggiano, if you choose, on top.
2 tablespoons extra-virgin olive oil
1 onion, diced
1 carrot, peeled and diced
3 garlic cloves, minced
6 cups vegetable broth
1 28 ounce can crushed tomatoes or tomato purée
3 cups thinly sliced green or savoy cabbage, or kale (remove and discard tough stems from kale)
2 cups cooked white beans (cannellini, navy, pea), or 1 (15-ounce) can, rinsed and drained
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cup of whole grain small cut pasta (elbows, bows, ditalini)
Rind of Parmigiano Reggiano
Salt and freshly ground black pepper to taste
Grated Parmigiano Reggiano, optional as a topping
Adapted from Andrea Chesman’s Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables on The Splendid Table, Oldways photo