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Winter Vegetable Minestrone





Yields
Makes 6 to 8 servings

"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.

 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
Step 1
1

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

Step 2
2

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

Step 3
3

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.

Step 4
4

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.

Step 5
5

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.

Step 6
6

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 140Calories from Fat 10
% Daily Value *
Total Fat 1.6g3%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 352mg15%
Total Carbohydrate 24g8%

Dietary Fiber 6g24%
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.