Minestrone

Makes about 2 1/2 quarts (10 1-cup servings)

Per 1-cup serving: 86 calories; 0.4 g fat; 0.1 g saturated fat; 3.8% calories from fat; 0 mg cholesterol; 4.2 g protein; 17.6 g total carbohydrates; 2.9 g sugar; 3.4 g fiber; 211 mg sodium; 38 mg calcium; 1.6 mg iron; 17.4 mg vitamin C; 1316 mcg beta-carotene; 0.6 mg vitamin E

Directions

This is a good basic vegetable soup.
You can enhance it with additional vegetables of your choosing

• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 carrot, cut into chunks
• 1 celery stalk, sliced, including top
• 1 potato, scrubbed and cut into chunks
• 2 tablespoons chopped fresh parsley
• 2 cups tomato juice
• 2 cups water or Vegetable Broth (see recipe)
• 1 teaspoon mixed Italian herbs
• 1/4 teaspoon black pepper
• 1 small zucchini, diced
• 1/4 cup dry pasta shells
• 1 15-ounce can kidney beans, drained
• 1 cup finely chopped fresh kale, collard greens, or spinach
• 1 tablespoon chopped fresh basil,
• or 1 teaspoon dried basil.

Combine onion, garlic, carrot, celery, potato, and parsley in a large pot.
 Add tomato juice, water or broth, Italian herbs, and black pepper.
Bring to a simmer, then cover and cook 20 minutes.
Add zucchini, pasta, kidney beans, chopped greens, and basil.
 Cover and simmer until pasta is tender, about 20 minutes.
Add extra tomato juice or water for a thinner soup.
.....................................................................................................................
Recipe from Healthy Eating for Life to Prevent and 
Treat Cancer by Vesanto Melina, M.S., R.D.;
 recipe by Jennifer Raymond, M.S., R.D.