Quick Fall Minestrone Soup |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is my version of a recipe from Cooking Light. I made it for dinner tonight to use up the bounty from this past week's farmer's market, and thought I would share for those looking to do the same. I think it needs to be kicked up a little bit, but I will post the recipe as written and give my thoughts as options. I added a bit of dry white wine at the end of cooking and it gave good flavor, and next time I'm tempted to add a touch of red pepper and increase the chard. Ingredients:
1 cup onion, chopped |
4 garlic cloves, minced |
6 cups vegetable broth |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
2 1/2 cups potatoes, diced |
2 1/2 cups butternut squash, diced |
1/2 cup carrot |
1 cup okra, sliced (original calls for green beans) |
1 (15 ounce) can pinto beans, drained and rinsed (original calls for white beans) |
1 1/2 cups whole wheat egg noodles, raw (original calls for orzo) |
4 cups swiss chard, roughly chopped |
dry white wine (optional) |
crushed red pepper flakes (optional) |
1/2 cup parmesan cheese, shredded |
Directions:
1. In a large pot coated with cooking spray saute onion and garlic until tender.
2. Add the next seven ingredients (through okra) and bring to a boil. Reduce heat and simmer about 10 minutes.
3. Add noodles and bring the mixture back to a soft boil for 5 minutes.
4. Add beans and chard and simmer until all veggies are tender and noodles are cooked.
5. Serve with parmesan cheese on top.
6. According to CL each serving is 1 1/2 c with one T of cheese.
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