INGREDIENTS
1 cup small pasta shells
1/3 cup olive oil
1 cup diced carrots
1 cup diced celery
1 cup chopped onion
Salt and pepper to taste
1 bay leaf
1/4 teaspoon dried thyme
2 cups canned diced tomatoes and their juice
4 cups vegetable stock
2 cups diced potatoes
2 cups zucchini, diced
2 cups shredded cabbage
1/2 cup canned great northern beans
INSTRUCTIONS
-Cook pasta according to package, drain, and set aside.
-In a large pot, heat olive oil. Add carrots, celery, and onions and cook over medium-high heat until slightly soft, about 5 to 7 minutes.
-Add salt, pepper, bay leaf, and thyme and mix for about one minute.
-Add canned diced tomatoes and vegetable stock and stir well.
-Add potatoes, zucchini, cabbage and cook for 20 minutes on low-medium heat.
-Add canned beans.
-Ladle soup into bowls and add cooked pasta to each bowl.
-Season to taste with additional salt and pepper.
