Minestrone

Ingredients

• 1 cup broccoli chopped
• 0.5 small head cabbage shredded ()
• 42 ounce beef broth low-sodium canned
• 14.5 ounce canned tomatoes diced canned
• 30 ounce .5 can cannellini beans white drained canned ()
• 2  carrots chopped
• 2  celery stalks chopped
• 0.3 pound green beans cut into 1-inch pieces (1 cup)
• 0.5 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 1 large onion chopped
• 4 servings parmesan freshly grated
• 1 cup spaghetti broken into 1-inch pieces dried
• 1 teaspoon thyme leaves dried
• 1 cup water 
• 2  yukon gold potatoes peeled cut into 1-inch chunks

Equipment

• sauce pan
• pot

Directions

1. Warm the oil in a large saucepan or stockpot over medium-high heat.
2. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes.
3. Add the broth, water, potatoes, beans, cabbage, pasta, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes.
4. Add the tomatoes, beans, and broccoli and cook 5 to 10 minutes more or until all the vegetables are tender.
5. Sprinkle with Parmesan.