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.

Recipe by Cooking Light September 1999


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

173 calories; calories from fat 17%; fat 3.2g; saturated fat 0.4g; mono fat 1.5g; poly fat 0.8g; protein 8.2g; carbohydrates 30.2g; fiber 5.2g; iron 2.6mg; sodium 499mg; calcium 102mg.