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
Description
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