Winter Minestrone
Photography: Randy Mayor; Leigh Ann Ross; 
Prep all the vegetables a day ahead, and this soup will come together quickly just before guests arrive.
| Servings:6 servings (serving size: about 1 cup minestrone and 1 teaspoon cheese) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 garlic cloves, minced
- 1 1/4 cups cubed peeled acorn or butternut squash (about 1 medium)
- 3/4 cup diced zucchini
- 1/2 cup chopped carrot
- 1/2 cup diced fennel
- 1 cup water
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 5 tablespoons no-salt-added tomato paste
- 1/4 cup uncooked ditalini (very short tube-shaped pasta)
- 2 1/2 cups chopped Swiss chard
- 1/2 cup rinsed and drained canned Great Northern Beans
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grated Asiago cheese
Amount Per
Serving
- fiber:3.6 g
- sodium:263 mg
- protein:4.5 g
- cholesterol:2 mg
- calories:102
- carbohydrate:16.7 g
- poly fat:0.2 g
- saturated fat:0.7 g
- fat:2.5 g
- calories from fat:22 %
- iron:1.6 mg
- calcium:71 mg
- mono fat:1.4 g
directions
Heat oil in a Dutch oven over medium-high heat. Add onion, basil, oregano, and garlic to pan; sauté 5 minutes or until onion is tender. Add squash and next 3 ingredients (through fennel); sauté 5 minutes. Stir in 1 cup water, broth, and tomato paste; bring to a boil. Reduce heat, and simmer 10 minutes or until vegetables are crisp-tender. Stir in pasta; cook 8 minutes, stirring occasionally. Add chard; cook 3 minutes. Add beans; cook 2 minutes or until thoroughly heated. Stir in pepper. Serve with cheese.
