Follow these steps for perfect results
olive oil
onions
chopped
carrot
chopped
celery
chopped
garlic
finely chopped
water
green cabbage
chopped
Parmigiano-Reggiano cheese rind
salt
coarse
black pepper
freshly ground
crushed tomatoes
canned
green beans
trimmed and cut into 1/2-inch pieces
fresh okra
stems trimmed, halved lengthwise
yellow squash
chopped
zucchini
chopped
fresh flat-leaf parsley
chopped
fresh basil
chopped
red pepper flakes
elbow macaroni
extra-virgin olive oil
for drizzling
Parmigiano-Reggiano cheese
for garnish
Heat olive oil in a large Dutch oven over medium heat.
Add onions, carrot, and celery and cook until onions are golden, 10-12 minutes.
Add garlic and cook until fragrant, 45-60 seconds.
Add 4 cups of water, cabbage, and cheese rind.
Season with salt and pepper.
Bring to a boil, then reduce heat to low.
Simmer for 30 minutes to combine flavors.
Add tomatoes, green beans, okra, yellow squash, zucchini, parsley, basil, and red pepper flakes.
Add more water to cover vegetables by 1 inch.
Simmer slowly until vegetables are tender, about 20 minutes.
Add pasta and more water if needed.
Simmer until pasta is tender, 10-15 minutes.
Taste and adjust seasoning.
Ladle soup into bowls.
Drizzle with extra-virgin olive oil.
Sprinkle with grated Parmigiano-Reggiano cheese.
Expert advice for the best results
Adjust the amount of red pepper flakes to your desired level of spiciness.
For a richer flavor, use homemade vegetable broth instead of water.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Ladle into bowls and garnish with fresh herbs and grated cheese.
Serve with crusty bread.
Serve with a side salad.
Complements the tomato base and savory flavors.
Discover the story behind this recipe
A comforting and hearty dish often served during family gatherings.
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