large onion, chopped
celery stalks, chopped
(14-ounce) cans low-sodium beef broth
Yukon Gold potatoes, peeled and cut into 1-inch chunks
(15-ounce) cans white cannellini beans (drained)
small head cabbage (shredded)
small dried pasta or spaghetti broken into 1-inch pieces
dried thyme leaves
(14 1/2-ounce) can diced tomatoes
green beans, cut into 1-inch pieces (1 cup)
freshly grated Parmesan
- Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes.
- Add the broth, water, potatoes, beans, cabbage, pasta, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes.
- Add the tomatoes, beans, and broccoli and cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan.