Minestrone Soup1 tablespoon olive oil1 cup chopped onion 1 cup (1/4-inch-thick) diagonally sliced carrot 3/4 cup thinly sliced celery 3 cups diced tomato 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, minced2 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 Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, and celery, and saute 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. To Freeze: Freeze in freezer safe container. To Reheat: Heat in covered pot or in microwave until hot. |