Winter Vegetable Minestrone

Name: 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

11 ingredients

6 steps

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

Directions

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.
2

Add broth and bay leaf. Bring to a boil over high heat.
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.
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.
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.
6

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