2 T olive oil
1 large onion
2 carrotts, chopped
2 celery stalks, chopped
3 14.5 ounce cans chicken broth
1/2 pound yukon gold potatoes, cut into 1 inch chunks, peeled
1 15 ounce can cannellini beans, drained
1/2 head shredded cabbage
1/4 cup dried macaroni
1 t dried thyme, 1 T fresh thyme
1/2 t salt
1 14.5 ounce can of diced tomatoes
1/4 pound green beans, cut to 1 inch pieces
1 cup chopped broccoli
Grated parmesan cheese
Heat oil in pan over medium-high heat. Add the onion, carrots and celery and cook til softened. Add the broth, 1 cup of water, the potatoes, beans, cabbage, pasta, thyme and salt. Bring to a boil. Reduce heat, cover partially and simmer for 15 minutes.
Add the tomatoes, green beans, and broccoli, return to a simmer and cook until the vegetables are tender, 5-10 minutes.
Add parmesan to soup once it has been ladled and served.
Note: The beans, cabbage and pasta make the soup more like a minestrone. If you prefer just a vegetable soup then take them out.