Winter Minestrone

Winter Minestrone Recipe
Randy Mayor; Leigh Ann Ross
Prep all the vegetables a day ahead, and this soup will come together quickly just before guests arrive.

Yield:

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

Recipe from

Nutritional Information

Calories 102
Caloriesfromfat 22 %
Fat 2.5 g
Satfat 0.7 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 4.5 g
Carbohydrate 16.7 g
Fiber 3.6 g
Cholesterol 2 mg
Iron 1.6 mg
Sodium 263 mg
Calcium 71 mg

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

Preparation

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.

Note:

January 2008
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