Name: Harvest Minestrone
Yield: 8 servings (serving size: 1 1/2 cups)
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 1 cup (1/4-inch-thick) diagonally sliced carrot; ¾ cup thinly sliced celery; 3 cups diced tomato; 2 cups diced peeled butternut squash (about 1 small); 2 cups water; ½ teaspoon salt; ¼ 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; ½ 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

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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Harvest Minestrone

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