- 2 Tbs olive oil
- 1 large Spanish onion, chopped
- 2 garlic cloves, minced
- 1/2 head cabbage, preferably Savoy, chopped
- 2 tsp dried thyme leaves
- 1 bunch fresh basil stems (leaves removed), tied together with string
- 1 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 8 cups basic vegetable stock
- 1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
- 4 red potatoes, cut into 1inch cubes
- 3 Tbs tomato paste
- 1 (3-inch) piece Parmesan cheese rind
- 2 cups uncooked spinach radiatore pasta, or any spiral pasta
- 1 cup prepared basil pesto
- 1/2 cup chopped scallions
- Heat the oil in a large stockpot over medium heat. Add the onion and garlic and sweat for 4 minutes, until tender.
- Add the cabbage and sweat for 4 minutes, until wilted.
- Add the thyme, basil stems, salt, and pepper and stir to coat the vegetables. Add the stock, squash, potatoes, tomato paste, and Parmesan rind and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 10 minutes.
- Add the pasta and cook for 10 minutes, until tender.
- To serve, remove the basil stems and Parmesan rind, ladle the soup into bowls, and top with a dollop of pesto and the chopped scallions.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.