Prep all the vegetables a day ahead, and this soup will come together quickly.

Recipe by Oxmoor House August 2011


Recipe Summary

6 servings (serving size: about 1 cup minestrone and 1 teaspoon cheese)


Ingredient Checklist


Instructions Checklist
  • 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.


Chef's Notes

To easily peel and cube acorn squash, first pierce the shell of the squash in several places with a fork, and microwave at HIGH 2 minutes. Let the squash cool slightly before peeling it, and then use a vegetable peeler to remove the skin. Once you've peeled it, cut the squash in half, scoop out the seeds using a spoon or your fingers, and cube it.


Cooking Light Gluten-Free Cookbook

Nutrition Facts

103 calories; fat 2.7g; saturated fat 0.7g; mono fat 1.2g; poly fat 0.3g; protein 4.6g; carbohydrates 16.6g; fiber 4.1g; cholesterol 2mg; iron 1.4mg; sodium 288mg; calcium 64mg.