A comforting and flavorful vegetable minestrone soup, perfect for any season.
Combine the stock, tomatoes, potato, onion, celery, carrot, and cabbage in a large soup pot.
Chop all vegetables evenly to ensure they cook at the same rate.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the beans, corn, zucchini, and pasta to the pot.
Rinse canned beans to reduce sodium content before adding.
Simmer for another 10-15 minutes until the vegetables are tender and the pasta is cooked.
Taste and adjust seasoning with salt and pepper as needed.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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