Directions:
- In a 5- to 6-quart pan, combine oil, onion, and garlic. Stir over high heat until onion begins to brown, about 5 minutes.
- Add broth and bay leaf. Bring to a boil over high heat.
- Cut off and discard peel from squash; cut squash into 1/2-inch cubes and add to pan. Cover and simmer over medium heat until squash is tender when pierced, about 6 minutes.
- Meanwhile, trim off discolored ends of Swiss chard stems. Rinse chard, shake off moisture, stack, and cut in half lengthwise; then cut crosswise into 1/4-inch-wide strips.
- Add Swiss chard, tomatoes, and beans to squash mixture. Bring to a boil over high heat, stirring often, and boil until chard stems are tender when pierced, 3 to 4 minutes. Ladle into soup bowls.
- Season minestrone with salt, pepper, and cheese to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1190.38 Kcal (4984 kJ) | ||
| Calories from fat | 168.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.77g | 29% | |
|---|---|---|---|
| Sodium | 1511.82mg | 63% | |
| Potassium | 4624.27mg | 98% | |
| Total Carbs | 239.3g | 80% | |
| Sugars | 16.58g | 66% | |
| Dietary Fiber | 72.27g | 289% | |
| Protein | 55.3g | 111% | |
| Vitamin C | 288.5mg | 481% | |
| Vitamin A | 3.9mg | 130% | |
| Iron | 23.7mg | 132% | |
| Calcium | 647.8mg | 65% | |
| Amount Per 100 g | |||
| Calories | 53.09 Kcal (222 kJ) | ||
| Calories from fat | 7.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.84g | 29% | |
|---|---|---|---|
| Sodium | 67.43mg | 63% | |
| Potassium | 206.24mg | 98% | |
| Total Carbs | 10.67g | 80% | |
| Sugars | 0.74g | 66% | |
| Dietary Fiber | 3.22g | 289% | |
| Protein | 2.47g | 111% | |
| Vitamin C | 12.9mg | 481% | |
| Vitamin A | 0.2mg | 130% | |
| Iron | 1.1mg | 132% | |
| Calcium | 28.9mg | 65% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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