Recipe by Heirloom Tomato
Minestrone is not my favorite soup, but the contents of my fridge and pantry suggested I make some. This turned out so good I wanted to write it down before I forget what I did.
- 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 See How It's Made
- Heat olive oil in large soup pot.
- Gently saute Swiss Chard, celery, summer squash, onion and garlic until vegetables are soft but not brown.
- Add the chicken broth, tomatoes, kidney beans, corn and dried herbs.
- Bring to a boil, reduce to simmer.
- Simmer for five minutes.
- Add the dried whole grain pasta and simmer until pasta and vegetables are tender, approximately ten to fifteen minutes.
- Taste and add salt and pepper as desired.
- Serve in large bowls with grated Parmesan cheese on top.