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.
Cooking Light SEPTEMBER 1999
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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