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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 17%
  • Fat: 3.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 8.2g
  • Carbohydrate: 30.2g
  • Fiber: 5.2g
  • Cholesterol: 0.0mg
  • Iron: 2.6mg
  • Sodium: 499mg
  • Calcium: 102mg

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

  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.
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