A comforting and flavorful soup packed with vegetables and pasta, perfect for a wholesome meal.
Melt the butter in a large pot over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion, celery, and carrot to the pot and sauté until softened.
Cut the vegetables into uniform pieces for even cooking.
Stir in the chopped cabbage, zucchini, tomatoes, and tomato paste.
Adding the tomato paste at this stage helps to enhance its flavor.
Pour in the vegetable broth and bring to a boil.
Use a good-quality broth for the best flavor.
Reduce the heat and simmer for 20 minutes.
Cover the pot partially to retain moisture while allowing some evaporation.
Add the beans and pasta to the pot and cook until the pasta is tender.
Stir occasionally to prevent the pasta from sticking to the pot.
Season with garlic powder, dried basil, and salt to taste.
Taste the soup before adding salt to avoid over-seasoning.
Serve the soup hot, garnished with grated Parmesan cheese.
Serve with a slice of crusty bread for a complete meal.
