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Harvest Minestrone

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

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

Nutrition 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

How to Make It

  1. 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.