Ingredients

2 tablespoons extra virgin olive oil
1 small to medium yellow onion, finely chopped
2 medium potatoes, peeled, diced into 1/2-inch-thick cubes
2 cups diced pumpkin, 1/2-inch-thick cubes
1 teaspoon dried thyme
1 sprig fresh rosemary
2 teaspoons Kosher or sea salt
1/2 teaspoon freshly ground black pepper
8 cups canned, low-sodium chicken stock (homemade chicken stock is preferred)
1 (15.5-ounce) can cannellini beans, drained and rinsed
2 small- to medium-sized zucchini, cut into 1/2-inch-thick half rounds
2 cups shredded cabbage
2 tomatoes, deseeded, diced into 1/2-inch-thick cubes
1/2 cup ditalini, tubetti, or other small-shaped pasta
Grated Parmigiano-Reggiano cheese for garnish

Directions

In a large Dutch oven or soup pot over medium-high heat, heat the olive oil. When hot, add the onion and sauté for 1 to 2 minutes, until the onion has started to turn translucent. Add potatoes, pumpkin, thyme, rosemary, salt and pepper, stirring well to combine. Sauté for 2 to 3 minutes, until the potatoes and pumpkin just start to color. Add the chicken stock and the beans, stirring well. Bring to a boil, cover, reduce the heat to low and simmer for 10 minutes. Raise the heat to medium-high, add the zucchini, cabbage and tomatoes, stirring until combined. Return to a boil, cover, reduce the heat to low again and simmer for another 10 minutes. Stir in the pasta and cook, uncovered, for an additional 8 to 10 minutes, until the pasta is al dente – tender, but firm to the bite. Taste for seasoning and adjust with salt and pepper.
Serve with a sprinkle of grated cheese as garnish.
Serves 8.

Recipe Courtesy of Mark Leslie