Quick Fall Minestrone Soup

Submitted by jessi_mcg

"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."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 8

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.