Harvest Minestrone

Ingredients

1 Tbsp. 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 tsp salt
¼ tsp black pepper
2 (16-oz) cans fat-free, less-sodium chicken broth
1 (16-oz) can cannellini beans
or other white beans, rinsed and drained
3 garlic cloves, minced
2 cups small broccoli florets
2 cups thinly sliced green cabbage
2 cups thinly sliced spinach (about ½ bunch)
½ cup uncooked small seashell pasta
2 Tbsp finely chopped fresh sage or 2 tsp dried rubbed sage
2 tsp finely chopped fresh or ¾ tsp dried thyme

Instructions

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, 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. ~

This soup feels like the healthiest thing you’ve ever eaten. It’s really good.