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“My version of the classic. This recipe came from a cookbook called the best ever One Pot. It works well to cook on the fly. Serve it immediately, as the pasta soaks up the broth very quickly. When choosing the pasta, use a small variety that holds its shape well after cooking, like mini penne or small shells.”
2hrs 20mins
12 cups

Ingredients Nutrition


  1. Soak the beans overnight in enough cold water to cover.
  2. Heat the oil in a large heavy-bottomed pot. Add onions and cook over low heat, stirring occasionally until softened.
  3. Add the cabbage, zucchini, carrots, celery, potatoes, and tomatoes to the pan, cover and cook, stirring occasionally, for 10 minutes.
  4. Drain and rinse the beans, then add to the pot. Pour in the stock, bring to a boil, cover, simmer for 1 to 1 1/2 hours, or until beans are tender.
  5. Add the soup pasta and cook, uncovered for 8-10 minutes until pasta is tender, but still firm (al dente).
  6. Season to taste with salt and pepper.
  7. Ladle into bowls and garnish with Parmesan cheese and an extra sprinkling of pepper.

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