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This soup certainly will warm you up on a cold day. It’s hearty, healthy and made with so many veggies. There’s so many different variations and everyone makes it different with their own combination of seasonal veggies.
I keep cans of San Marzano whole tomatoes and use them in my soups and sauces. The flavor is so amazing and you can use them when a recipe calls for diced tomatoes. I even use my immersion blender to puree it!
And of course, you can easily make this recipe gluten free and swap out the regular pasta!
Heat the olive oil in a large stockpot over medium heat. Add the garlic, red onion, carrots, celery, leek, zucchini, oregano and thyme and stir until well mixed. Stir frequently and cook for about 15 minutes until fragrant and the vegetables are softened.
Add the diced potatoes, cannellini beans, tomatoes with the juice (break the tomatoes with your hands), green beans, cabbage, vegetable stock, water, tomato paste, chili flakes and bay leaves to the pot. Raise the heat to medium high, stir well and bring to a boil. Once boiling, lower the heat, cover with a lid and simmer for 30 minutes.
Add the pasta to the pot and cook uncovered for another 15 minutes. Remove the bay leaves and season with salt and pepper.