8cupsvegetable stockhomemade or low sodium store bought
2cupsdried small gluten-free pastasmall shells or elbow macaroni
kosher salt
black pepper
1/2cupgrated parmesan cheesefor topping
good extra virgin olive oil for topping
Instructions
Set a large stockpot over medium heat. Add olive oil. Saute the onion, carrot, celery, and garlic with a big pinch of salt in the olive oil until tender.
Add the cabbage, dried thyme, bay leaves, beans, and cheese rind. Add stock to cover.
Simmer for 40 - 45 minutes, tasting for salt and adding as needed. If you desire a looser soup, add more stock or water toward the end of cooking.
Just before you want to eat the soup, cook the pasta two minutes short of package directions, and add the strained pasta to each serving bowl. Pour the soup on top and stir.
Garnish with extra parmesan cheese, black pepper, and a drizzle of good olive oil.
Enjoy!
Notes
If you are not vegetarian - you can use chicken stock instead of vegetable soup.You can omit the parmesan rind and cheese to make this soup vegan.