Minestrone with Pumpkin & Fall Vegetables Recipe - Paula Deen

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small to medium finely chopped yellow onion
• 2 medium peeled, diced into 1/2 inch thick cubes potatoes
• 2 cups cut into 1/2 inch thick cubes pumpkin
• 1 teaspoon dried thyme
• 1 sprig fresh rosemary
• 2 teaspoons Kosher salt
• 1/2 teaspoon freshly ground Black pepper
• 8 cups (homemade chicken stock is preferred) low sodium chicken broth
• 1 (15.5 oz) can drained and rinsed cannellini beans
• 2 small to medium sized cut into 1/2 inch thick half rounds zucchini
• 2 cups shredded cabbage
• 2 deseeded, diced into 1/2 inch thick cubes tomatoes
• 1/2 cup tubetti, or other small-shaped pasta ditalini
• grated, for garnish Parmesan cheese