Winter Vegetable Minestrone |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Minestrone is comfort food for our Italian family. It's very warming—I literally sweat when I eat it, says Lynn Bagley, founder of the Marin County Farmers Market Association in San Rafael, California. 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.
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