This is a totally vegetarian version of this classic soup. To reheat leftovers, add water to cover the vegetables.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2004
- 1 tablespoon olive oil, plus more for drizzling
- 1 medium onion, diced
- 1 large leek, white and pale green parts only, halved lengthwise, sliced crosswise 1/4 inch thick, and washed well
- 1 medium carrot, sliced crosswise 1/4 inch thick
- 2 garlic cloves, minced
- 1 medium zucchini, quartered lengthwise and sliced crosswise 1/2 inch thick
- 1/4 small head cabbage, halved lengthwise and shredded
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 can (14.5 ounces) diced tomatoes
- Coarse salt and ground pepper
- 1 can (19 ounces) kidney beans, drained and rinsed
- 4 ounces small elbow macaroni
- Grated Parmesan cheese, for garnish
In a large pot (6 to 8 quarts), heat 1 tablespoon oil over medium heat. Add onion, leek, carrot, and garlic; cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Stir in zucchini, cabbage, and rosemary; cook, stirring, until vegetables are coated, 1 to 2 minutes.
Add tomatoes and enough water (about 6 cups) to cover vegetables by 1 inch. Bring to a boil; reduce heat to a simmer. Season with salt and pepper. Cook until vegetables are tender and soup is thickened, about 10 minutes.
Stir in beans and pasta; cook until pasta is al dente, 10 to 15 minutes. Season with salt and pepper. Divide among bowls. Garnish with Parmesan, and drizzle with oil, as desired.