|Source: Adapted from "Recipes from the Root Cellar" by Andrea Chesman|
|Prep time: 1 hour||Cooking time: 30 minutes||Total time: 1 1/2 hours|
This simple, warming minestrone comes together in a snap. The recipe was taught in a City Market class on cooking with kale taught by Vermont cookbook author Andrea Chesman.
Heat the oil in a large soup pot over medium heat. Add the onion, celery root, carrot, and garlic and sauté for 3 minutes, until the vegetables are slightly tender. Add the broth, tomatoes, cabbage, beans, rosemary, and thyme. Bring to a boil, then reduce the heat and simmer for about 30 minutes.
Add the pasta and boil gently until the pasta is tender, about 5 minutes. Taste and add salt and pepper to taste. Serve hot.