Quick Fall Minestrone Soup

Ingredients

• 1 cup onion, chopped
• 4 garlic cloves, minced
• 6 cups vegetable broth
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 cups potatoes, diced
• 2 1/2 cups butternut squash, diced
• 1/2 cup carrot
• 1 cup okra, sliced (original calls for green beans)
• 1 (15 ounce) can pinto beans, drained and rinsed (original calls for white beans)
• 1 1/2 cups whole wheat egg noodles, raw (original calls for orzo)
• 4 cups swiss chard, roughly chopped
• dry white wine (optional)
• crushed red pepper flakes (optional)
• 1/2 cup parmesan cheese, shredded

Directions

1. 1

   In a large pot coated with cooking spray saute onion and garlic until tender.

2. 2

   Add the next seven ingredients (through okra) and bring to a boil. Reduce heat and simmer about 10 minutes.

3. 3

   Add noodles and bring the mixture back to a soft boil for 5 minutes.

4. 4

   Add beans and chard and simmer until all veggies are tender and noodles are cooked.

5. 5

   Serve with parmesan cheese on top.

6. 6

   According to CL each serving is 1 1/2 c with one T of cheese.