5 carrots, peeled, cut lengthwise in half, and sliced, or 2 cups sliced peeled baby carrots
2 teaspoons dried thyme, oregano, basil, or herbes de Provence
1 teaspoon salt, or to taste
5 cups fat-free low-sodium stock (6 cups if omitting the V-8 juice, or more if needed)
1½ cups V-8 or tomato juice
One 14.5-ounce can diced tomatoes (do not drain) or 2 cups diced fresh tomatoes
One 15.5-ounce can Great Northern white beans (or any other small canned beans), rinsed and drained
1 medium zucchini, washed, quartered lengthwise, and sliced
¾ cup ditalini pasta, or other small pasta
1 small bunch (about 10 ounces) Swiss chard, spinach, beet greens, or arugula, washed, stems removed, and thinly sliced
Freshly ground pepper, to taste
Pesto, for the table (optional)
Grated Parmesan cheese or your favorite cheese, for the table (optional)
1. Heat the olive oil in a 6-quart saucepan over medium-high heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots, and thyme and sauté for 3 minutes. Add the salt, stock, and V-8 juice, and bring to a boil. Reduce the heat and simmer, uncovered for 10 minutes.
2. Add the tomatoes, beans, zucchini, and pasta, reduce the heat, and simmer for 15 to 20 minutes, or until the pasta is cooked. Add the greens during the last 10 minutes of cooking.
3. Adjust the seasoning, and thin the soup with stock or water if desired. Serve immediately and pass the pesto and cheese at the table, if desired.
Serves 6 (makes about 8 cups)
We hope you’ve enjoyed being a part of our celebration of #NationalSoupMonth! And we hope you continue to make the recipes we’ve shared in this series for the duration of the winter!