Winter Vegetable Minestrone

Winter Vegetable Minestrone

"Minestrone is comfort food for our Italian family. It's very warming—I literally sweat when I eat it," says Lynn Bagley, founder of the Marin County Farmers Market Association in San Rafael, California.

Sunset JANUARY 1998

  • Yield: Makes 6 to 8 servings


  • 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.

Nutritional Information

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

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Winter Vegetable Minestrone Recipe