Minestrone (Volumetrics)

• olive oil↗2 teaspoons
• chopped onion1 cup
• shredded carrot1 cup
• water↗1 cup
• low-sodium vegetable juice (V8)↗1 1⁄2 cups
• vegetable broth↗3 cups
• cored diced tomatoes1 1⁄4 cups
• dried thyme↗3⁄4 teaspoon
• dried oregano↗1 teaspoon
• black pepper↗
• small whole wheat pasta, cooked separately (shells or other shape)3⁄4 cup
• canned cannellini beans, rinsed and drained↗1 cup
• shredded spinach3 cups

Step-by-step instructions

1. 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. 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. 3

   Add the cooked pasta, beans, and spinach and cook on medium-low until spinach wilts.