MINESTRONE WITH CABBAGE AND ANELLI

Minestrone with Cabbage and Anelli image

Provided by Martha Stewart

Time 1h35m

Yield Serves 6 to 8

Number Of Ingredients 14

12 ounces cocktail tomatoes
1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium red onion, chopped (2 cups)
1 small yellow onion, chopped (1 cup)
2 carrots, peeled and cut into 1/2-inch pieces (1 cup)
2 celery stalks, cut into 1/2-inch pieces (1 cup)
1/2 small butternut squash, peeled and cut into 1/2-inch pieces (2 cups)
1 sweet potato, peeled and cut into 1/2-inch pieces (2 cups)
Kosher salt and freshly ground pepper
2 teaspoons tomato paste
1 piece (2 inches) Parmesan rind (optional)
1/2 small green cabbage, cut into 1/2-inch pieces (4 cups)
4 ounces anelli or other small ring-shaped pasta
Chopped fresh parsley and cilantro, for serving

Steps:

Bring a small pot of water to a boil. Meanwhile, score a small X in the bottom of each tomato and prepare an ice-water bath. Add tomatoes to pot; boil just until skins begin to peel back from flesh where scored, about 30 seconds. Drain; plunge into ice-water bath until cool. Drain and peel tomatoes, then halve, seed, and chop.
Heat oil in a large pot over medium. Add both onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in carrots, celery, squash, and sweet potato; season with salt and pepper and cook, stirring occasionally, until beginning to soften, 8 to 10 minutes. Add tomato paste; cook, stirring, 1 minute.
Stir in chopped tomatoes, Parmesan rind, cabbage, 2 teaspoons salt, and 8 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, until vegetables are tender and flavors have melded and mellowed, 35 to 40 minutes.
Meanwhile, cook pasta in a pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain. To serve, spoon a small amount of pasta into serving bowls, ladle hot soup over, and top with herbs and a drizzle of oil.