Rating: 4 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 7

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

Recipe by Cooking Light January 2008

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Credit: Randy Mayor; Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add onion, basil, oregano, and garlic to pan; sauté 5 minutes or until onion is tender. Add squash and next 3 ingredients (through fennel); 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. Serve with cheese.

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Nutrition Facts

102 calories; calories from fat 22%; fat 2.5g; saturated fat 0.7g; mono fat 1.4g; poly fat 0.2g; protein 4.5g; carbohydrates 16.7g; fiber 3.6g; cholesterol 2mg; iron 1.6mg; sodium 263mg; calcium 71mg.
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