Winter Vegetable Minestrone
More From Sunset
Amount per serving
- Calories: 140
- Calories from fat: 10%
- Protein: 7.8g
- Fat: 1.6g
- Saturated fat: 0.1g
- Carbohydrate: 24g
- Fiber: 6g
- Sodium: 352mg
- Cholesterol: 0.0mg
- 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
- 1. In a 5- to 6-quart pan, combine oil, onion, and garlic. Stir over high heat until onion begins to brown, about 5 minutes.
- 2. Add broth and bay leaf. Bring to a boil over high heat.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. Season minestrone with salt, pepper, and cheese to taste.
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