TUSCAN VEGETABLE MINESTRONE

2 Cups diced green cabbage
½ Cup diced onion
½ Cup diced carrots
½ Cup diced celery
½ Cup diced peeled baking potato
1 Cup canned diced tomatoes
5 Cups vegetable broth
1 Can (15-ounce) kidney beans
½ Cup diced zucchini
¼ Cup dried elbow macaroni
1 Tablespoon minced fresh oregano (or 1 teaspoon dried oregano)
1 Dash salt and pepper each, or to taste

Combine cabbage, onion, carrots, celery, potato, tomatoes, and vegetable broth. Bring to simmer over moderate heat. Cover and cook on low heat until vegetables are half done, about 15 minutes. Then add zucchini, beans with their juice, and macaroni. Cover and simmer until vegetables are tender and pasta is al dente, about 15 minutes. Add oregano. Season with salt and pepper.

Tip: Substitute with other vegetables in season: fresh tomatoes, butternut squash, fennel. Instead of kidney beans, you can use white beans or lentils.

Serving size: 1¾ cups
Calories: 184
Fat: 0.9g
Cholesterol: 0 mg
Carbohydrate: 36.5 g
Protein: 9.6 g
Sodium: 581 mg

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