Winter Vegetable Minestrone
Ingredients
- 1 teaspoon olive oil ⓘ
- 1 cup chopped onion ⓘ
- 2 cloves garlic, pressed or minced ⓘ
- 6 cups vegetable or chicken broth ⓘ
- 1 dried bay leaf ⓘ
- 1/2 pound banana squash
- 3/4 pound Swiss chard ⓘ
- 1 can (14 1/2 oz.) diced tomatoes with Italian seasonings ⓘ
- 2 cans (15 oz. each) cannellini (white beans), rinsed and drained ⓘ
- Salt and pepper ⓘ
- Grated parmesan cheese ⓘ
Instructions
- In a 5- to 6-quart pan, combine oil, onion, and garlic. Stir over high heat until onion begins to brown, about 5 minutes.
- 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 & Diet Analysis (per serving)
589
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).