Winter Minestrone Soup

By á-32

Ingredients

• 2 * 2 teaspoons olive oil
• 1/2 * 1/2 cup chopped onion
• 1/2 * 1/2 teaspoon dried basil
• 1/2 * 1/2 teaspoon dried oregano
• 2 * 2 garlic cloves, minced
• 1 1/4 * 1 1/4 cups cubed peeled acorn or butternut squash (about 1 medium)
• 3/4 * 3/4 cup diced zucchini
• 1/2 * 1/2 cup chopped carrot
• 1/2 * 1/2 cup diced fennel
• 1 * 1 cup water
• 1 * 1 (14-ounce) can fat-free, less-sodium chicken broth
• 5 * 5 tablespoons no-salt-added tomato paste
• 1/4 * 1/4 cup uncooked ditalini (very short tube-shaped pasta)
• 2 1/2 * 2 1/2 cups chopped Swiss chard
• 1/2 * 1/2 cup rinsed and drained canned Great Northern Beans
• 1/2 * 1/2 teaspoon freshly ground black pepper
• 2 * 2 tablespoons grated Asiago

Preparation

Step 1

Heat oil in a Dutch oven over medium-high heat. Add onion, basil, oregano, and garlic to pan; sauté 5 minutes or until onion is tender. Add squash and next 3 ingredients (through fennel); sauté 5 minutes. Stir in 1 cup water, broth, and tomato paste; bring to a boil. Reduce heat, and simmer 10 minutes or until vegetables are crisp-tender. Stir in pasta; cook 8 minutes, stirring occasionally. Add chard; cook 3 minutes. Add beans; cook 2 minutes or until thoroughly heated. Stir in pepper. Serve with cheese.