Country: Italy Region / Locale: Apulia Servings: Serves 6

Ingredients

• Olive oil – 2 tablespoons
• Onion, chopped – 1 large / 150 g
• Carrot, diced – 2 medium / 120 g
• Celery stalks, sliced – 2 / 100 g
• Zucchini, diced – 1 medium / 150 g
• Potato, diced – 1 large / 200 g
• Cabbage, shredded – 100 g
• Tomatoes, chopped – 400 g
• Cannellini beans, drained and rinsed – 1 can / 400 g
• Vegetable broth – 1.5 liters
• Ditalini pasta – 100 g
• Salt – to taste
• Black pepper – to taste
• Parsley, chopped – a handful

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes.
3. Stir in zucchini and potato and cook for another 5 minutes.
4. Add cabbage, tomatoes, cannellini beans, and vegetable broth. Bring to a boil, then reduce to a simmer.
5. Simmer soup for about 20 minutes or until vegetables are tender.
6. Add ditalini pasta and cook according to package instructions until al dente.
7. Season with salt and pepper to taste. Stir in fresh parsley before serving.

Substitutions

• Ditalini pasta -> Any small pasta shape
• Cannellini beans -> Chickpeas
• Zucchini -> Yellow squash
• Vegetable broth -> Water with a bouillon cube

Enhancements in the Next Evolution

• Add a Parmesan rind to the simmering soup for more depth of flavor.
• Include a handful of freshly chopped basil along with parsley.
• Try roasting the root vegetables prior to adding them to the soup.
• Consider adding a splash of white wine with the vegetables for added complexity.