Quick Fall Minestrone Soup
Ingredients
- 1 cup onion, chopped ⓘ
- 4 garlic cloves, minced ⓘ
- 6 cups vegetable broth ⓘ
- 3/4 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 2 1/2 cups potatoes, diced ⓘ
- 2 1/2 cups butternut squash, diced ⓘ
- 1/2 cup carrot ⓘ
- 1 cup okra, sliced (original calls for green beans) ⓘ
- 1 (15 ounce) can pinto beans, drained and rinsed (original calls for white beans) ⓘ
- 1 1/2 cups whole wheat egg noodles, raw (original calls for orzo)
- 4 cups swiss chard, roughly chopped ⓘ
- dry white wine (optional) ⓘ
- crushed red pepper flakes (optional) ⓘ
- 1/2 cup parmesan cheese, shredded ⓘ
Instructions
- In a large pot coated with cooking spray saute onion and garlic until tender.
- Add the next seven ingredients (through okra) and bring to a boil. Reduce heat and simmer about 10 minutes.
- Add noodles and bring the mixture back to a soft boil for 5 minutes.
- Add beans and chard and simmer until all veggies are tender and noodles are cooked.
- Serve with parmesan cheese on top.
- According to CL each serving is 1 1/2 c with one T of cheese.
Nutrition & Diet Analysis (per serving)
574
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).