Name: Minestrone with Cabbage & Beans
Ingredients: 2 Tbsp Olive oil; 1 Tbsp Butter (optional); 1 onion Onion (diced); 2 carrots Carrots (diced); 2 stalks Celery (chopped); 1 potato Potato (diced); 1 zucchini Zucchini (diced (optional)); 1 cup Green beans (cut into 1-inch pieces (optional)); 3 cups Cabbage (shredded); 6 cups Vegetable or chicken broth; 1 (15 Oz) can Cannellini or kidney beans (drained & rinsed); 3/4 cup Small pasta (such as ditalini or elbow macaroni); 1/3 cup Parmesan cheese (grated (optional)); 1/2 Tsp Salt (or to taste); 1/4 Tsp Black pepper (or to taste)

Minestrone with Cabbage & Beans

This hearty Italian-style soup combines tender cabbage, beans, pasta, and seasonal vegetables in a flavorful broth. It’s a comforting, flexible meal that’s perfect for using up fresh vegetables from your Farm Share.

Print Recipe

Ingredients

Olive oil 2 Tbsp
Butter, optional 1 Tbsp
Onion, diced 1 onion
Carrots, diced 2 carrots
Celery, chopped 2 stalks
Potato, diced 1 potato
Zucchini, diced (optional) 1 zucchini
Green beans, cut into 1-inch pieces (optional) 1 cup
Cabbage, shredded 3 cups
Vegetable or chicken broth 6 cups
Cannellini or kidney beans, drained & rinsed 1 (15 Oz) can
Small pasta, such as ditalini or elbow macaroni 3/4 cup
Parmesan cheese, grated (optional) 1/3 cup
Salt, or to taste 1/2 Tsp
Black pepper, or to taste 1/4 Tsp

Instructions

Heat the olive oil and butter (if using) in a large pot over medium heat. Add the onion and cook for 3–5 minutes, until softened.
Add the carrots, celery, and potato. Cook for about 5 minutes, stirring occasionally. Add the zucchini and green beans (if using) and cook for another 3 minutes.
Stir in the shredded cabbage and cook for 5 minutes, until it begins to soften.
Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes, until the vegetables are tender.
Add the beans and pasta. Simmer uncovered for 8–12 minutes, or until the pasta is tender. Add more broth or water if the soup becomes too thick.
Stir in the Parmesan cheese (if using). Season with salt and black pepper to taste. Serve warm.

Notes

Seasonal substitutions: Use other vegetables such as kale, spinach, winter squash, or peas. Add leafy greens during the last few minutes of cooking.
Beans: Cannellini, kidney, or great northern beans all work well.
Make it vegan: Use vegetable broth and omit the butter and Parmesan cheese.
Storage: Refrigerate leftovers for up to 4 days. Add water or broth when reheating, as the pasta absorbs liquid over time.
Recipe & image source: https://www.nigella.com/recipes/minestrone-how-to-eat