"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.

Recipe by Sunset January 1998

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart pan, combine oil, onion, and garlic. Stir over high heat until onion begins to brown, about 5 minutes.

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  • Add broth and bay leaf. Bring to a boil over high heat.

  • 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.

  • 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.

  • 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.

  • Season minestrone with salt, pepper, and cheese to taste.

Nutrition Facts

140 calories; calories from fat 10%; protein 7.8g; fat 1.6g; saturated fat 0.1g; carbohydrates 24g; fiber 6g; sodium 352mg; cholesterol 0mg.
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