Wednesday, April 14, 2010

Winter Minestrone

This is a lovely hearty stew-like dish. It's called minestrone, but it is barely a minestrone -- very low on the noodle side of the noodle-to-vegetable equation. Still, yummy.

Winter Minestrone
Cooking Light, January 2008

2 tsp olive oil
1/2 c onion, chopped
1/2 tsp basil, dried
1/2 tsp oregano, dried
2 cloves garlic,  minced
1 1/4 c acorn or butternut squash, peeled and cubed
3/4 c zucchini, diced
1/2 c carrot, chopped
1/2 c fennel, diced
1 c water
1 14-oz can stock
5 T tomato paste
1/4 c ditalini
2 1/2 c Swiss chard, chopped
1/2 c Great Northern Beans, cooked
1/2 tsp pepper
2 T asiago cheese, grated

Heat oil in a Dutch oven over medium-high heat. Add onion, basil, oregano, and garlic to pan. Cook 5 minutes.

Add squash and next 3 ingredients (through fennel). Cook 5 minutes. Add 1 c water, stock, and tomato paste. Bring to a boil. Reduce heat and simmer 10 minutes.

Stir in pasta and cook 8 minutes. Add chard and cook 3 minutes. Add beans and cook 2 minutes, until thoroughly heated. Stir in pepper. Serve with cheese.

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