Minestrone (Volumetrics)

Vegan.

• Ready In: 1 hr
• Serves: 8
• Yields: 8 cups

Ingredients

• 2  teaspoons olive oil
• 1  cup  chopped onion
• 1  cup  shredded carrot
• 1  cup water
• 1 1⁄2 cups  low-sodium vegetable juice (V8)
• 3  cups vegetable broth
• 1 1⁄4 cups  cored diced tomatoes
• 3⁄4 teaspoon dried thyme
• 1  teaspoon dried oregano
•  black pepper
• 3⁄4 cup  small whole wheat pasta, cooked separately (shells or other shape)
• 1  cup  canned cannellini beans, rinsed and drained
• 3  cups  shredded spinach

Directions

1. Heat the oil in a 4 to 5 quart pan over medium heat. Add onions and carrots and cook 5 minutes, stirring occasionally.
2. Add the water, juice, broth, tomatoes, thyme, oregano, and pepper. Bring the soup to a boil, reduce the heat, and simmer, covered, for 30 minutes.
3. Add the cooked pasta, beans, and spinach and cook on medium-low until spinach wilts.