Tuesday, November 29, 2011

I Love Soup

Another Rainy day means warm soup belly! This recipe was delicious and super filling. Plus I love, love, love squash. There was a lot going on in this soup: noodles, squash, fennel, zucchini and much more! I was not strict with measurements because I didn't want any leftovers. I used the whole carrot, zucchini, onion etc. So there was a higher volume of stuff in the soup, very thick and almost stew like. 
Winter Minestrone
(adapted from Cooking Light)
2 teaspoons olive oil
1/2 cup chopped onion
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3-4 dashes of red pepper flakes
2 garlic cloves, minced
1 1/4 cups cubed peeled acorn or butternut squash (about 1 medium)
3/4 cup diced zucchini (small zucchini)
1/2 cup chopped carrot (one carrot)
1/2 cup diced fennel (a small fennel bulb)
1 cup water
2 (14-ounce) can fat-free, less-sodium chicken broth
5 tablespoons no-salt-added tomato paste
1/2 cup uncooked ditalini (very short tube-shaped pasta)
2 1/2 cups chopped Swiss chard
1 can rinsed and drained canned Great Northern Beans
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Asiago cheese
1. Heat oil in a Dutch oven over medium-high heat. Add onion, basil, oregano, pepper flakes and garlic to pan; sauté 5 minutes or until onion is tender. 
2. Add squash, zucchini, carrot and fennel; sauté 5 minutes. 
3. Stir in 1 cup water, broth, and tomato paste; bring to a boil. Reduce heat, and simmer 10 minutes or until vegetables are crisp-tender. 
4. Stir in pasta; cook 8 minutes, stirring occasionally. 
5. Add chard; cook 3 minutes. 
6. Add beans; cook 2 minutes or until thoroughly heated. 
7. Stir in pepper. Serve with cheese.

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