Preparation

Heat the oil in a large stockpot over medium heat. Add the onion and garlic and sweat for 4 minutes, until tender. Add the cabbage and sweat for 4 minutes, until wilted. Add the thyme, basil stems, salt, and pepper and stir to coat the vegetables. Add the stock, squash, potatoes, tomato paste, and Parmesan rind and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 10 minutes. Add the pasta and cook for 10 minutes, until tender. To serve, remove the basil stems and Parmesan rind, ladle the soup into bowls, and top with a dollop of pesto and the chopped scallions.