Winter Minestrone

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 22%
  • Fat: 2.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.5g
  • Carbohydrate: 16.7g
  • Fiber: 3.6g
  • Cholesterol: 2mg
  • Iron: 1.6mg
  • Sodium: 263mg
  • Calcium: 71mg

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

  1. 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.
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