Tuscan Vegetable Soup with Shells & White Beans
2 T. olive oil
1 large onion, finely chopped
1 t. dried thyme
1 t. dried basil
1 t. Italian seasoning
¼ head green cabbage, cut into ½” pieces
4 stalks celery, diced
3 large carrots, diced
10 cups chicken broth
1 T. chicken soup base
Parmesan cheese rind (optional)
2 15.5-oz. cans cannellini beans, rinsed and drained
1 14.5-oz. can chopped tomatoes, with juices
1 8-oz. can tomato sauce
2 c. chopped baby spinach
4 medium zucchini, cut into ½-inch pieces
½ c. small shell pasta
1 t. salt
½ t. freshly ground black pepper
1 t. granulated white sugar
1 c. grated fresh Parmesan cheese
In a large pot, heat the olive oil over medium heat. Add the onion, thyme, basil, Italian seasoning, and garlic; sauté 5 minutes. Add the cabbage, celery, and carrots; sauté 10 minutes. Add the broth and soup base. Add the Parmesan cheese rind, if using. Bring to boil. Reduce heat; cover and simmer 1 hour.
Add the beans, tomatoes, spinach, zucchini, pasta, salt, pepper, and sugar. Cover and simmer until the vegetables are tender, about 20 minutes longer.
Just before serving, stir in the cheese, divide the
soup among bowls. Top each serving with a sprinkle of more Parmesan, if desired.
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