Winter Minestrone

Prep all the vegetables a day ahead, and this soup will come together quickly.


6 servings (serving size: about 1 cup minestrone and 1 teaspoon cheese)

Recipe from

Oxmoor House

Nutritional 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


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


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.


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.

David Bonom,

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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