Cook: 1 cup Ditalini pasta according to directions, drain and set aside
2 bell peppers (green, orange, yellow or red)
3 carrots (or try ½ bag of matchstick carrots)
4 stalks celery
2 zucchini
½ head cabbage or kale (remove stems from kale leaves)
Sauté: veggies in olive oil until tender; add dried sage and basil to taste
Add and simmer until hot:
2 cans sodium-free chopped tomatoes
48oz Low Sodium V-8 Juice
Cooked pasta
Protein option
Protein Options:
1# cooked lean ground beef or turkey
2 cans cannellini beans, rinsed and drained
Brenda Bonn, Executive Director, HOPE Cancer Connection

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