1/2lbgreen beansfrozen or fresh, cut into 1 inch pieces
1/2headcabbage1/2 small head of cabbage, shredded, about 2 cups
2mediumzucchinior squash, diced
16ozdiced tomatoescanned with the liquid
5ozspinachfresh or frozen. drained if necessary and roughly chopped
6cupsvegetable stockor chicken stock, plus water if needed
2tspsalt
1tsppepper
16ozgreat northern beansor other white bean, drained and rinsed
16ozdark red kidney beansdrained and rinsed
8ozditalini pasta
parmesan cheese, basil, or parsleyoptional as garnish
Instructions
In a large dutch oven (7.5 or 8 qt), heat oil and butter until melted. Add the onions, carrots, celery, and green beans. Cook for 10 minutes stirring occasionally.
Add in the cabbage, zucchini or squash, and diced tomatoes. Cook for another 10 minutes stirring occasionally.
Add the spinach, stock, salt, and pepper. Stir and simmer for about 30 minutes.
While the soup is simmering, cook the pasta in a separate pot and drain.
Add the drained and rinsed canned beans to the soup, along with the drained pasta. Stir and heat through about 5-10 minutes.
Serve and top with fresh herbs or cheese.
Video
Notes
This was photographed in a 5.5 quart dutch oven. We suggest using an 8 quart dutch oven for best results and having the ability to add more liquid if desired.