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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep all the vegetables a day ahead, and this soup will come together quickly. Ingredients:
2 teaspoons olive oil |
1/2 cup chopped onion |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
2 garlic cloves, minced |
1 1/4 cups cubed peeled acorn or butternut squash (about 1 medium) |
3/4 cup diced zucchini |
1/2 cup chopped carrot |
1/2 cup diced fennel bulb |
1 cup water |
1 (14-ounce) can fat-free, lower-sodium chicken broth |
5 tablespoons no-salt-added tomato paste |
1/4 cup uncooked gluten-free tubetini pasta |
2 1/2 cups chopped swiss chard |
1/2 cup rinsed and drained canned great northern beans |
1/2 teaspoon freshly ground black pepper |
2 tablespoons grated asiago cheese |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion and next 3 ingredients to pan; sauté 5 minutes or until onion is tender. Add squash and next 3 ingredients; sauté 5 minutes. 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. Stir in pasta; cook 8 minutes, stirring occasionally. Add chard; cook 3 minutes. Add beans; cook 2 minutes or until thoroughly heated. Stir in pepper, and sprinkle with cheese.
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