Mouthwatering minestrone

Dried beans and salt-free tomato products keep sodium at bay in this delightful minestrone.

1 cup dried red kidney beans, soaked and rinsed
1/2 cup dried chickpeas (garbanzo beans), soaked and rinsed
5 cups basic vegetable stock
2 carrots, sliced
2 whole celery stalks, sliced
1 cup frozen, cut green beans
1 14.5-ounce can unsalted peeled tomatoes
1 6-ounce can unsalted tomato juice
2 sprigs fresh parsley, minced
1 teaspoon fresh thyme, minced
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sugar
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1/2 teaspoon salt
1 cup fresh mushrooms caps, sliced
1 1/2 cups zucchini, halved and sliced (about two small)
2 cups Savoy cabbage, shredded
1 cup ditali or other small macaroni pasta

Simmer kidney beans and chickpeas in stock, adding water as needed, until tender (at least one hour). Add remaining ingredients except mushrooms, zucchini, cabbage and pasta. Simmer until carrots are tender. Before serving, add remaining vegetables and pasta and simmer about 10 minutes, until pasta is al dente.

Makes 10 cups.

Per 1-cup serving: 130 calories, 8g protein, 2g fat, 0g cholesterol, 175mg sodium, 11g fiber