Description
This easy winter minestrone is loaded with cabbage, carrots, cannellini beans, and ditalini pasta, then finished with pesto. It’s a hearty soup that makes it easy to eat your veggies!
Ingredients
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- 2 tablespoons olive oil
- 3 celery stalks, diced
- 2 medium carrots, diced
- 1 large yellow onion, diced
- 1/2 teaspoon dried rosemary
- Salt and pepper
- 5 garlic cloves, minced
- 1 (14-ounce) can diced fire roasted tomatoes, drained
- 4 cups (12oz) thinly sliced green cabbage
- 3 cups vegetable broth
- 3 cups water
- 1 cup ditalini pasta (about 4oz)
- 1 (14-ounce) can cannellini beans, drained and rinsed
- 1/4 cup pesto
Instructions
- Heat the oil in a large pot over medium heat. Add the celery, carrots, onion, rosemary, and a pinch of salt. Cook, stirring occasionally, about 12 minutes, until softened.
- Stir in the garlic and cook 1 minute, then add the tomatoes and cook 2 minutes more.
- Add the cabbage and stir until it starts to wilt, about 3 minutes. Add the vegetable broth and water and simmer for 10 minutes.
- Add the pasta and beans and cook 7-8 minutes, stirring occasionally so it doesn’t stick.
- Take the pot off the heat and let it sit 5 minutes so the pasta finishes cooking and everything warms through. Divide into bowls and top with pesto.