Easy Green & White Minestrone
1 cup chopped onions
1/2 cup diced green pepper
1/2 cup diced celery
1 tablespoon olive oil
2 cloves garlic, crushed
4 cups water
1 1/2 teaspoons dried sage
Salt and pepper, to taste
2 small new potatoes
3 cups shredded cabbage or Swiss chard
1 medium zucchini, thinly sliced
1/2 cup dried elbow macaroni
In a heavy 3-quart saucepan over medium heat, cook the onions, peppers and celery in the oil, stirring occasionally, for 5 minutes, or until the vegetables are tender but not brown. Stir in the garlic. Add the water, sage, salt and pepper. Raise heat to high and bring to a boil. Cut the potatoes into 3/4-inch cubes and add to the pot along with the cabbage. Bring back to a boil, reduce heat to low and cook for 10 minutes. Add the zucchini and macaroni. Cook for 20 minutes or until the vegetables and pasta are tender. Serve hot or at room temperature.
Serves 4.
From “Healthy Cooking for Two (Or Just You),” by Frances Price, R.D., 1995.