Harvest Minestrone

• 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

1. 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.

olive oil, onion, carrot, celery, tomato, butternut squash, water, salt, black pepper, chicken broth, cannellini beans, garlic, broccoli, green cabbage, collard greens, pasta, sage, thyme

Taken from www.myrecipes.com/recipe/harvest-minestrone (may not work)