Minestrone (Volumetrics)

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup shredded carrot
• 1 cup water
• 1 1/2 cups low-sodium vegetable juice (V8)
• 3 cups vegetable broth
• 1 1/4 cups cored diced tomatoes
• 3/4 teaspoon dried thyme
• 1 teaspoon dried oregano
• black pepper
• 3/4 cup small whole wheat pasta, cooked separately (shells or other shape)
• 1 cup canned cannellini beans, rinsed and drained
• 3 cups shredded spinach

1. Heat the oil in a 4 to 5 quart pan over medium heat. Add onions and carrots and cook 5 minutes, stirring occasionally.
2. Add the water, juice, broth, tomatoes, thyme, oregano, and pepper. Bring the soup to a boil, reduce the heat, and simmer, covered, for 30 minutes.
3. Add the cooked pasta, beans, and spinach and cook on medium-low until spinach wilts.

olive oil, onion, carrot, water, vegetable juice, vegetable broth, tomatoes, thyme, oregano, black pepper, whole wheat pasta, cannellini beans, shredded spinach

Taken from www.food.com/recipe/minestrone-volumetrics-500552 (may not work)