A few nights ago Lisa made one of those perfect-to-use-up-the-CSA-box recipes: this warming soup used just about every vegetable in the kitchen; adding a little pasta and some beans turned it into a great meal.
I love recipes like this that have so many vegetables in them…
I know! The great thing about this recipe is that you can basically change the veggies based on what you have in the kitchen.
Remember when you used to complain about soups and stews that didn’t have meat in them?
Only because I didn’t think they’d fill me up!
That’s what the pasta and beans are doing for ya.
Yep… although it may be time for a meatstravaganza soon.
“Kitchen Sink” Minestrone
1 tbsp olive oil
1 cup chopped onion
1 cup diagonally sliced carrot
1 green bell pepper, chopped
3 cups diced tomato
2 cups diced peeled butternut squash (about 1 small)
1/2 cup sliced mushrooms
1 zucchini, sliced
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, rinsed and drained
2 garlic cloves, minced
2 cups small broccoli florets
2 cups thinly sliced collard greens
1/2 cup uncooked small seashell pasta
2 teaspoons dried sage
3/4 teaspoon dried thyme
Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, and bell pepper, and sauté 6 minutes or until onion is tender. Add tomato and next 9 ingredients (tomato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in broccoli, greens, and pasta; cover and cook 5 minutes or until pasta is done. Stir in sage and thyme.
I’m also submitting this one to Presto Pasta Nights… it’s been a while!Print This Recipe