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Serves 12| Hands-On Time: | Total Time:



  1. 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.
  2. Add the broth, water, beans, cabbage, pasta, potatoes, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes.
  3. Add the tomatoes, beans, and broccoli and cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan.
By February, 2002

Nutritional Information

  • Per Serving
  • Calories 230
  • Calcium 155mg
  • Carbohydrate 38g
  • Cholesterol 2mg
  • Fat 5g
  • Fiber 7g
  • Iron 4mg
  • Protein 11mg
  • Sat Fat 1g
  • Sodium 1137mg
What does this mean? See Nutrition 101 .

Quick Tip

Parmesan Cheese
If you make a double batch so you can freeze half, remove the Parmesan rind before lading the soup into containers or heavy-duty zipper bags. Freeze them up to 6 months. The soup can be thawed and heated in the microwave.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.