Harvest Minestrone

This is a kitchen-sink-type soup that will accommodate just about any vegetable you have in your garden. Sturdy, crusty bread is a good accompaniment.

Yield:

8 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 173
Caloriesfromfat 17 %
Fat 3.2 g
Satfat 0.4 g
Monofat 1.5 g
Polyfat 0.8 g
Protein 8.2 g
Carbohydrate 30.2 g
Fiber 5.2 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 499 mg
Calcium 102 mg

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup (1/4-inch-thick) diagonally sliced carrot
3/4 cup thinly sliced celery
3 cups diced tomato
2 cups diced peeled butternut squash (about 1 small)
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
2 garlic cloves, minced
2 cups small broccoli or cauliflower florets
2 cups thinly sliced green cabbage
2 cups thinly sliced collard greens (about 1/2 bunch) or kale or spinach
1/2 cup uncooked small seashell pasta or elbow macaroni
2 tablespoons finely chopped fresh or 2 teaspoons dried rubbed sage
2 teaspoons finely chopped fresh or 3/4 teaspoon dried thyme

Preparation

Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, and celery, and sauté 6 minutes or until onion is tender. Add tomato and next 7 ingredients (tomato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in broccoli, cabbage, greens, and pasta; cover and cook 5 minutes or until pasta is done. Stir in sage and thyme.

Note:

September 1999