Vegetable Soup with Cabbage

Name: Vegetable Soup with Cabbage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 cup acini de pepe pasta or other small pasta; 2 tablespoons olive oil; 3 garlic cloves (minced); 1/2 of a large sweet onion (diced); 3 large carrots (peeled, chopped); 2 celery stalks (chopped); 1 cup cabbage (chopped); 1 medium zucchini (sliced); 1 teaspoon oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1 teaspoon paprika; 1/2 teaspoon crushed red pepper {optional}; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 - 16 ounce can of white beans (drained); 1 - 28 ounce can of diced tomatoes in sauce {try fire roasted if you want extra flavor}; 4 cups of vegetable broth; 2 cups of kale (chopped {or green of your choice})

You will love this vegetarian soup to warm you! Vegetable Soup with Cabbage is a hearty soup that is packed with vegetables, beans and tiny pasta. This soup freezes great too!

Prep10 min
Cook20 min
Total30 min
Makes6 servings
Calories156

Ingredients

6 servings

1 cup acini de pepe pasta or other small pasta
2 tablespoons olive oil
3 garlic cloves (minced)
1/2 of a large sweet onion (diced)
3 large carrots (peeled, chopped)
2 celery stalks (chopped)
1 cup cabbage (chopped)
1 medium zucchini (sliced)
1 teaspoon oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon crushed red pepper {optional}
1/2 teaspoon salt
1/8 teaspoon black pepper
1 - 16 ounce can of white beans (drained)
1 - 28 ounce can of diced tomatoes in sauce {try fire roasted if you want extra flavor}
4 cups of vegetable broth
2 cups of kale (chopped {or green of your choice})

Method

1
Cook the pasta according to the package.
2
In a large pot heat the 2 Tablespoons olive oil over medium heat. Add the onion and sauté for 2 minutes.
3
Add the garlic, carrots and celery and saute for another 3-4 minutes.
4
Add the zucchini, cabbage, white beans, diced tomatoes, vegetable broth, oregano, basil, thyme, crushed red pepper, salt and pepper and stir. Turn the heat to low and simmer for 6-8 minutes, or until the zucchini is just tender.
5
Add the kale and continue to simmer on low until the kale is wilted, about 2-3 minutes. Add the cooked pasta to the soup and give it a good stir.
6
Remove from the heat and serve the soup in individual bowls. Add fresh herbs and Parmesan cheese.

Notes

This soup lasts nicely up to a week in an airtight container in the fridge. You can also freeze this soup for up to 3 months but make sure to cool completely before freezing.