Harvest Minestrone

Ingredients

• 0.3 teaspoon pepper black
• 2 cups butternut squash diced peeled ( 1 small)
• 16 ounce cannellini beans beans white rinsed drained canned
• 1 cup carrots diagonally sliced ()
• 2 cups cauliflower florets 
• 0.8 cup celery thinly sliced
• 0.5 cup elbow macaroni uncooked
• 32 ounce less-sodium chicken broth fat-free canned
• 2  garlic cloves minced
• 2 cups cabbage green thinly sliced
• 2 cups kale thinly sliced ()
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 2 tablespoons teaspoons rubbed sage dried fresh finely chopped
• 0.5 teaspoon salt 
• 3 cups tomatoes diced
• 2 cups water 
• 2 teaspoons or dried fresh finely chopped

Equipment

• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium heat until hot.
2. Add onion, carrot, and celery, and saut 6 minutes or until onion is tender.
3. 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.