1. Heat butter in 6 quart stock pot over medium heat. Add onions; cook and stir 6-8 minutes until soft and golden, but not brown. 2. Stir in carrots and potato; cook and stir 5 minutes. Add celery, green beans, zucchini, cabbage and garlic; cook and stir 5 minutes. 3. Add broth, water and tomatoes to pot. Stir in all spices. 4. Bring to a boil over high heat; reduce to low. Cover and simmer 1 1/2 hours, stirring occasionally. 5. Rinse and drain cannelini beans; add to pot along with pasta. Uncover and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally. Remove bay leaf. ---------------------------------------------------------------------------
Nutrition
Ingredients
