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