Easy Minestrone

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 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 1/2ounce) can diced tomatoes
• 1 (14 1/2ounce) can red kidney beans, drained
• 1 (14 1/2ounce) 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

1. Heat olive oil in large soup pot.
2. Gently saute Swiss Chard, celery, summer squash, onion and garlic until vegetables are soft but not brown.
3. Add the chicken broth, tomatoes, kidney beans, corn and dried herbs.
4. Bring to a boil, reduce to simmer.
5. Simmer for five minutes.
6. Add the dried whole grain pasta and simmer until pasta and vegetables are tender, approximately ten to fifteen minutes.
7. Taste and add salt and pepper as desired.
8. Serve in large bowls with grated Parmesan cheese on top.