Easy Minestrone

16 ingredients
8 steps

Ingredients

  • 1 tablespoon olive oil
  • 1 bunch swiss chard, stems chopped small and leaves chopped into bite size pieces
  • 1 cup celery, sliced thin
  • 1 medium summer squash, halved lengthwise and cut in 1/2 inch slices (I used yellow)
  • 1 yellow onion, diced
  • 1 garlic clove, chopped
  • 1 red jalapeno chiles or 1 fresno chile pepper, sliced thin
  • 2 quarts low sodium chicken broth
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 (14 1/2 ounce) can red kidney beans, drained
  • 1 (14 1/2 ounce) can whole kernel corn, drained
  • 1 cup short whole grain pasta (I used rotini)
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon dried parsley
  • salt and pepper, as needed
  • grated parmesan cheese

Directions

  1. 1
    Heat olive oil in large soup pot.
  2. 2
    Gently saute Swiss Chard, celery, summer squash, onion and garlic until vegetables are soft but not brown.
  3. 3
    Add the chicken broth, tomatoes, kidney beans, corn and dried herbs.
  4. 4
    Bring to a boil, reduce to simmer.
  5. 5
    Simmer for five minutes.
  6. 6
    Add the dried whole grain pasta and simmer until pasta and vegetables are tender, approximately ten to fifteen minutes.
  7. 7
    Taste and add salt and pepper as desired.
  8. 8
    Serve in large bowls with grated Parmesan cheese on top.

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