Winter Minestrone

Ingredients

• 2 tablespoons asiago cheese grated
• 0.5 teaspoon pepper black freshly ground
• 1.3 cups butternut squash cubed peeled 1 medium
• 0.5 cup cannellini beans canned rinsed drained
• 0.5 cup carrots chopped
• 0.5 teaspoon basil dried
• 0.5 cup fennel bulb diced
• 2  garlic cloves minced
• 14 ounce lower-sodium chicken broth fat-free canned
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 0.5 teaspoon oregano dried
• 2.5 cups swiss chard chopped
• 5 tablespoons no-salt-added tomato paste 
• 0.3 cup tubetini pasta gluten-free uncooked
• 1 cup water 
• 0.8 cup zucchini diced

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion and next 3 ingredients to pan; saut 5 minutes or until onion is tender.
3. Add squash and next 3 ingredients; saut 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.
4. Add chard; cook 3 minutes.
5. Add beans; cook 2 minutes or until thoroughly heated. Stir in pepper, and sprinkle with cheese.