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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.

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

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