- 1 teaspoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, pressed or minced
- 6 cups vegetable or chicken broth
- 1 dried bay leaf
- 1/2 pound banana squash
- 3/4 pound Swiss chard
- 1 can (14 1/2 oz.) diced tomatoes with Italian seasonings
- 2 cans (15 oz. each) cannellini (white beans), rinsed and drained
- Salt and pepper
- Grated parmesan cheese
- calories 140
- caloriesfromfat 10 %
- protein 7.8 g
- fat 1.6 g
- satfat 0.1 g
- carbohydrate 24 g
- fiber 6 g
- sodium 352 mg
- cholesterol 0.0 mg
How to Make It
In a 5- to 6-quart pan, combine oil, onion, and garlic. Stir over high heat until onion begins to brown, about 5 minutes.
Add broth and bay leaf. Bring to a boil over high heat.
Cut off and discard peel from squash; cut squash into 1/2-inch cubes and add to pan. Cover and simmer over medium heat until squash is tender when pierced, about 6 minutes.
Meanwhile, trim off discolored ends of Swiss chard stems. Rinse chard, shake off moisture, stack, and cut in half lengthwise; then cut crosswise into 1/4-inch-wide strips.
Add Swiss chard, tomatoes, and beans to squash mixture. Bring to a boil over high heat, stirring often, and boil until chard stems are tender when pierced, 3 to 4 minutes. Ladle into soup bowls.
Season minestrone with salt, pepper, and cheese to taste.