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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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.
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