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Winter Minestrone

Winter Minestrone
Photo by Randy Mayor

Ingredients

  • 2 ½ cups chopped Swiss chard
  • ½ cup chopped carrot
  • ¼ cup uncooked ditalini (very short tube-shaped pasta)
  • 2 tablespoons grated Asiago cheese
  • 1 ¼ cups cubed peeled acorn or butternut squash (about 1 medium)
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • + 10 more ingredients
    • ½ cup diced fennel
    • 5 tablespoons no-salt-added tomato paste
    • ½ teaspoon freshly ground black pepper
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • ½ cup rinsed and drained canned Great Northern Beans
    • ½ teaspoon dried basil
    • ¾ cup diced zucchini
    • ½ teaspoon dried oregano
    • 1 cup water
    • 2 teaspoons olive oil

Heat oil in a Dutch oven over medium-high heat. Add onion, basil, oregano, and garlic to pan; sauté 5 minutes or until onion is tender. Add squash and next 3 ingredients (through fennel); sauté 5 minutes. Stir in 1 cup water, broth, and tomato paste; bring to a boil. Reduce heat, and simmer 10 mi...

View full recipe at My Recipes

Comments

Variations on Winter Minestrone

  • Winter Minestrone
    • 1 piece Parmigiano-Reggiano rind
    • 1/3 pound sliced pancetta
    • grated Parmigiano-Reggiano
    • 1 (19-ounce) can cannellini beans
    • 4 celery ribs
    • +11 other ingredients


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