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Winter Minestrone

  • 6servings
  • 102calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1/2 cup chopped onion

  3. 1/2 teaspoon dried basil

  4. 1/2 teaspoon dried oregano

  5. 2 garlic cloves, minced

  6. 1 1/4 cups cubed peeled acorn or butternut squash (about 1 medium)

  7. 3/4 cup diced zucchini

  8. 1/2 cup chopped carrot

  9. 1/2 cup diced fennel

  10. 1 cup water

  11. 1 (14-ounce) can fat-free, less-sodium chicken broth

  12. 5 tablespoons no-salt-added tomato paste

  13. 1/4 cup uncooked ditalini (very short tube-shaped pasta)

  14. 2 1/2 cups chopped Swiss chard

  15. 1/2 cup rinsed and drained canned Great Northern Beans

  16. 1/2 teaspoon freshly ground black pepper

  17. 2 tablespoons grated Asiago cheese

Instructions Jump to Ingredients ↑

  1. 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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