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Winter Minestrone

Yield 6 servings (serving size: about 1 cup minestrone and 1 teaspoon cheese)
Prep all the vegetables a day ahead, and this soup will come together quickly.


  • 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 bulb
  • 1 cup water
  • 1 (14-ounce) can fat-free, lower-sodium chicken broth {Check for Gluten}
  • 5 tablespoons no-salt-added tomato paste
  • 1/4 cup uncooked gluten-free tubetini 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

Nutrition Information

  • calories 103
  • fat 2.7 g
  • satfat 0.7 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 4.6 g
  • carbohydrate 16.6 g
  • fiber 4.1 g
  • cholesterol 2 mg
  • iron 1.4 mg
  • sodium 288 mg
  • calcium 64 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add onion and next 3 ingredients to pan; sauté 5 minutes or until onion is tender. Add squash and next 3 ingredients; 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, and sprinkle with cheese.

Cook's Notes

To easily peel and cube acorn squash, first pierce the shell of the squash in several places with a fork, and microwave at HIGH 2 minutes. Let the squash cool slightly before peeling it, and then use a vegetable peeler to remove the skin. Once you've peeled it, cut the squash in half, scoop out the seeds using a spoon or your fingers, and cube it.

Cooking Light Gluten-Free Cookbook