Randy Mayor; Leigh Ann Ross
6 servings (serving size: about 1 cup minestrone and 1 teaspoon cheese)

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

How to Make It

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.

Ratings & Reviews

Wink527's Review

February 03, 2013
Def one of the better heart healthy meals.

drm0426's Review

November 03, 2012
Good stuff. I used a whole box of vegetable broth, kale instead of chard, and more cheese. Such a treat!

CherylT's Review

January 03, 2012
I make this all the time as it's one of our favorites. I always leave out the fennel and substitute the Swiss Chard for spinach. I don't always have zucchini so sometimes leave that out too. My whole family loves this with a warm baguette.

SuzanneM's Review

February 07, 2013
This delicious soup was perfect for a cold rainy night and a full veggie box. Even with all the chopping, it was simple to prepare, and moved along quickly. I followed the recipe mostly as written, with only a few subs; I had parsnips to use, and they added a nice sweet/nutty flavor which complemented the fennel. I also added a small bunch of kale to round out the chard. I used a whole can of beans and a whole can of tomato paste (cleaned out with a swirl of white wine) as I knew from many other reviewers that I would need to add more broth. I upped the herbs and garlic, and added in some fresh basil at the end. I love a recipe that is so easy to vary the ingredients for and still maintain the integrity of the dish. This is very worthy of repeating.

DonnaMc's Review

January 21, 2009
I had to add quite a bit more broth to the recipe and will make a note of that for next time. But, the recipe was tasty and let me use a number of items from my Farm Box. I'll make it again.

laineyc1988's Review

February 10, 2009
I really enjoyed this soup! I used sweet potato instead of squash and I used spinach instead of the chard. I used two cans of broth and no water. I added a big pinch of crushed red pepper along with the basil and oregano and it gave it a nice kick. I baked some French bread to go along with it and my roommate was very impressed. I would definitely suggest this recipe!

NicoleAU's Review

January 02, 2012
Really great soup! I also used additional broth instead of the water and actually added more near the end of cooking.

heddyq's Review

March 31, 2011
I'm surprised by the mixed reviews. I have made this multiple times as written and everyone loves it, especially my 13-mont-old. Simple and delicious.

BoPeep78's Review

October 30, 2011
I thought this soup was very tasty for an all vegetable minestrone. I would have rated it 5 stars but I did not follow all the ingredients. I sub'ed the chard for fresh spinach, used fresh herbs, thin slices of parmesan and omitted the squash. My favorite ingredient in this soup is the fennel....it think it's what makes it special. It is a popular request in my house during soup season.

Chezwhat's Review

October 25, 2011
As written, this did seem very flat; also a bit sweet from the winter squash, with nothing to balance the sweetness. I added salt to taste, juice of half a lemon, and a teaspoon of red pepper flakes. I also used all chicken broth, instead of broth and water. I probably doubled the oregano, and used Mexican oregano.