Name: Winter Minestrone
Yield: 6 servings (serving size: about 1 cup minestrone and 1 teaspoon cheese)
Ingredients: 2 teaspoons olive oil; ½ cup chopped onion; ½ teaspoon dried basil; ½ teaspoon dried oregano; 2 garlic cloves, minced; 1 ¼ cups cubed peeled acorn or butternut squash (about 1 medium); ¾ cup diced zucchini; ½ cup chopped carrot; ½ cup diced fennel bulb; 1 cup water; 1 (14-ounce) can fat-free, lower-sodium chicken broth {Check for Gluten}; 5 tablespoons no-salt-added tomato paste; ¼ cup uncooked gluten-free tubetini pasta; 2 ½ cups chopped Swiss chard; ½ cup rinsed and drained canned Great Northern beans; ½ teaspoon freshly ground black pepper; 2 tablespoons grated Asiago cheese

Heat oil in a Dutch oven over medium-high heat. Add onion and next 3 ingredients to pan; sauté 5 minutes or until onion is tender. Add squash and next 3 ingredients; 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, and sprinkle with cheese.

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Winter Minestrone

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