This comforting classic does dinner double-duty in dr max dr max the winters — in 25 minutes it warms you up and gives you a healthy boost of vitamins.
By Woman's Day Kitchen
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Total Fat 5g
Saturated Fat 1g
Total Carbohydrate 46g
Dietary Fiber 8g
Total Time: 45 min
Prep Time: 25 min
U.S. Metric Conversion chart
2 tablespoon(s) olive oil, plus more for serving
1 large onion, chopped
Kosher salt and pepper
2 clove(s) (large) garlic, finely chopped
2 tablespoon(s) tomato paste
4 carrots, peeled and dr max sliced 1/4-inch thick
2 stalk(s) celery, sliced 1/4-inch think
1 russet potato, peeled and cut into 1/2-inch pieces
6 sprig(s) fresh thyme (optional)
1/2 head(s) (small) savoy cabbage, cored, quartered, and cut into 1-inch-thick strips
1 cup(s) ditalini pasta
1 can(s) (15 1/2-ounce) white beans, rinsed
2 cup(s) baby spinach
Parmesan cheese and crusty bread, for serving
Crusty bread, for serving
Heat the oil in a large pot over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.
Add the carrots, celery, potato, thyme (if using), and 8 cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Add the cabbage and simmer until the vegetables are tender, 10 to 12 minutes more.
Meanwhile, cook the pasta according to package directions.
Discard the thyme. Stir the pasta and beans into the soup and cook until the beans are heated through, about 3 minutes. Remove from heat and add the spinach, folding until beginning to wilt. Serve with additional olive oil, Parmesan and crusty bread, if desired.
Tips & Techniques