Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup onion, chopped
- 2 carrots, peeled, chopped
- 3 cloves garlic, smashed
- 4 cups vegetable broth
- 1 cup chicken broth
- 2 bay leaves
- 2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 15 ounces cannellini beans (1 can)
- 15 ounces dark red kidney beans (1 can)
- 15 ounces pinto beans (1 can)
- 9 ounces frozen broccoli (1 package)
- 14 ounces tomatoes, diced (1 can)
- 4 ounces dry orzo pasta, (1 cup)
- 1 cup cabbage, chopped
- 1/4 cup fresh parsley, minced
- 2 ounces parmesan cheese, grated
How to Make
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Step 1: Heat oil in a large pot.
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Step 2: Add onion and carrots and cook until translucent and lightly browned, about 7 minutes, stirring frequently.
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Step 3: Stir in garlic and cook until fragrant, about 60 seconds.
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Step 4: Add vegetable broth and chicken broth, scraping up any brown bits from the bottom of the pan.
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Step 5: Stir in bay leaves, Italian seasoning, salt, and pepper to taste.
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Step 6: Bring to a boil.
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Step 7: Add beans, undrained, broccoli, tomatoes, orzo, and cabbage and bring back to boil and reduce to simmer.
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Step 8: Cook until pasta is cooked and broccoli is tender, 15 minutes, stirring occasionally.
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Step 9: Stir in parsley.
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Step 10: Stir in cheese off the heat.
We hope you enjoy this recipe!
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