Harvest Minestrone

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.