Garden Minestrone

Name: Garden Minestrone
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings (about 4 quarts).
Cuisine: Europe, Italian
Ingredients: 2 tablespoons olive oil; 7 medium carrots, chopped; 7 celery ribs, chopped; 1 medium onion, chopped; 3 medium zucchini, chopped; 2 yellow summer squash (about 3 cups), chopped; 2 bay leaves; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon dried thyme; 1/4 teaspoon dried sage leaves; 1/8 teaspoon crushed red pepper flakes, optional; 3 garlic cloves, finely chopped; 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided; 1 can (15 ounces) crushed tomatoes; 2 cartons (32 ounces each) reduced-sodium chicken broth; 1 cup uncooked ditalini or other small pasta; 12 cups chopped fresh spinach (12 ounces)

TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD: 10 servings (about 4 quarts).

At Italian restaurants, I always order minestrone. After doing many trial-and-error batches, I developed a hearty veggie soup my whole family craves—kids and all. —Hillery Martin, Junction City, Kansas

Ingredients

2 tablespoons olive oil
7 medium carrots, chopped
7 celery ribs, chopped
1 medium onion, chopped
3 medium zucchini, chopped
2 yellow summer squash (about 3 cups), chopped
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried sage leaves
1/8 teaspoon crushed red pepper flakes, optional
3 garlic cloves, finely chopped
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
1 can (15 ounces) crushed tomatoes
2 cartons (32 ounces each) reduced-sodium chicken broth
1 cup uncooked ditalini or other small pasta
12 cups chopped fresh spinach (12 ounces)

Directions

1. In a 6-quart stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squash is crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer.
2. Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes.
3. Stir in pasta and remaining beans; return to a boil. Cook, uncovered, 7-9 minutes or just until pasta is tender. Discard bay leaves. Stir in spinach; cook until spinach is wilted.

Nutrition Facts

1-1/2 cups: 209 calories, 4g fat (1g saturated fat), 0 cholesterol, 929mg sodium, 35g carbohydrate (10g sugars, 9g fiber), 12g protein.