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Active time
Total time
50 minutes
6 servings

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


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.

Adapted from Andrea Chesman’s Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables on The Splendid Table, Oldways photo


Calories: 250
Total fat: 6g
Saturated fat: 1g
Sodium: 690mg
Carbohydrate: 43g
Fiber: 9g
Total Sugar: 10g
Added Sugar: 0g
Protein: 11g

Yield: 6 servings

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