Minestrone (Volumetrics) - cooking recipe

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

Preparation

Heat the oil in a 4 to 5 quart pan over medium heat. Add onions and carrots and cook 5 minutes, stirring occasionally.
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.
Add the cooked pasta, beans, and spinach and cook on medium-low until spinach wilts.