For its flavor, this Italian favorite relies on a combination of vegetables that are first sautéed and then simmered in water—no broth required. You can make the soup through step 2 up to two days beforehand, and then add the beans and pasta just before serving.
Recipe information
Yield
serves 4 as a main course
Ingredients
Preparation
Step 1
In a large pot, heat the oil over medium. Add onion, leek, carrot, and garlic; cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Stir in zucchini, cabbage, and rosemary; cook, stirring, until vegetables are coated, 1 to 2 minutes.
Step 2
Add tomatoes with their juice and enough water (about 6 cups) to cover vegetables by 1 inch. Bring to a boil; reduce heat to a simmer. Season with salt and pepper. Cook until vegetables are tender and soup is thickened, about 10 minutes. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing. Bring to a simmer before proceeding.
Step 3
Stir in beans and pasta; cook until pasta is al dente, 10 to 15 minutes. Season with salt and pepper. To serve, ladle soup into bowls, then garnish with parmesan and drizzle with oil.
