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
How to Make It
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.
This delicious soup was perfect for a cold rainy night and a full veggie box.
Even with all the chopping, it was simple to prepare, and moved along quickly. I followed the recipe mostly as written, with only a few subs; I had parsnips to use, and they added a nice sweet/nutty flavor which complemented the fennel. I also added a small bunch of kale to round out the chard. I used a whole can of beans and a whole can of tomato paste (cleaned out with a swirl of white wine) as I knew from many other reviewers that I would need to add more broth. I upped the herbs and garlic, and added in some fresh basil at the end. I love a recipe that is so easy to vary the ingredients for and still maintain the integrity of the dish. This is very worthy of repeating.
I doubled the recipe and did not have enough squash so I subbed sweet potato for half of the recipe. It was pretty good unitl I topped it with the asiago. The asiago really sets this dish off and makes it delicious. Will make again!
I make this all the time as it's one of our favorites. I always leave out the fennel and substitute the Swiss Chard for spinach. I don't always have zucchini so sometimes leave that out too. My whole family loves this with a warm baguette.
I thought this soup was very tasty for an all vegetable minestrone. I would have rated it 5 stars but I did not follow all the ingredients. I sub'ed the chard for fresh spinach, used fresh herbs, thin slices of parmesan and omitted the squash. My favorite ingredient in this soup is the fennel....it think it's what makes it special. It is a popular request in my house during soup season.
As written, this did seem very flat; also a bit sweet from the winter squash, with nothing to balance the sweetness.
I added salt to taste, juice of half a lemon, and a teaspoon of red pepper flakes. I also used all chicken broth, instead of broth and water. I probably doubled the oregano, and used Mexican oregano.