Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Minestrone with Cabbage and Anelli Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 40 mins Total Time: 1 hr 35 mins Yield: 6 to 8 Serves A vibrant vegetarian soup showcases late-summer tomatoes along with fall produce, cabbage, butternut squash, and sweet potatoes. Small, ring-shaped pasta like anelli makes this dish hearty but still light enough for those warm, early autumn days. Ingredients 12 ounces cocktail tomatoes ¼ cup extra-virgin olive oil, plus more for drizzling 1 medium red onion, chopped (2 cups) 1 small yellow onion, chopped (1 cup) 2 carrots, peeled and cut into ½-inch pieces (1 cup) 2 celery stalks, cut into ½-inch pieces (1 cup) ½ small butternut squash, peeled and cut into ½-inch pieces (2 cups) 1 sweet potato, peeled and cut into ½-inch pieces (2 cups) Kosher salt and freshly ground pepper 2 teaspoons tomato paste 1 piece (2 inches) Parmesan rind (optional) ½ small green cabbage, cut into ½-inch pieces (4 cups) 4 ounces anelli or other small ring-shaped pasta Chopped fresh parsley and cilantro, for serving Directions Bring a small pot of water to a boil. Meanwhile, score a small X in the bottom of each tomato and prepare an ice-water bath. Add tomatoes to pot; boil just until skins begin to peel back from flesh where scored, about 30 seconds. Drain; plunge into ice-water bath until cool. Drain and peel tomatoes, then halve, seed, and chop. Heat oil in a large pot over medium. Add both onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in carrots, celery, squash, and sweet potato; season with salt and pepper and cook, stirring occasionally, until beginning to soften, 8 to 10 minutes. Add tomato paste; cook, stirring, 1 minute. Stir in chopped tomatoes, Parmesan rind, cabbage, 2 teaspoons salt, and 8 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, until vegetables are tender and flavors have melded and mellowed, 35 to 40 minutes. Meanwhile, cook pasta in a pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain. To serve, spoon a small amount of pasta into serving bowls, ladle hot soup over, and top with herbs and a drizzle of oil. Cook's Notes Anelli are available at amazon.com and some grocery stores, but other small shapes like ditalini also work here. Rate it Print