Sunday Morning

Winter Minestrone With Squash

November 21, 2008 / 6:59 PM EST / CBS

This minestrone soup recipe, courtesy of Abby Mandel and Chicago's Green City Market, is loaded with vegetables; it's thick and almost-stew-like.

Slightly spicy with the addition of the banana pepper, it's a soup with heightened flavors. The cavalo nero, a black Italian kale, makes all the difference as its texture stays almost chewy, never breaking down in the cooking process but regular Swiss chard can be substituted.

Serve the minestrone with warm seasoned chive bread that complements but doesn't compete with the soup and baked caramel pears for dessert. This one meal takes great strides towards meeting the food pyramid requirements.

Winter Minestrone With Squash
Yield: 8-12 servings (can be frozen)
Preparation Time: 30 minutes
Cooking Time: 40-45 minutes

3 tablespoons olive oil
2 cups chopped sweet onion
1/4 cup sliced banana pepper
1 tablespoon minced garlic
1 bunch cavalo nero (or swiss chard), stems trimmed and sliced and leaves sliced
14 1/2 ounce can diced tomatoes and juices
15 ounce can cannelini beans, rinsed and drained
4 14 1/2 ounce cans low salt chicken broth
Rinds of parmesan cheese
1 cup each: thinly sliced young carrots, diced red bell pepper
2 cups each, diced: zucchini, peeled butternut squash
Kosher salt and freshly ground pepper to taste
1/4 cup sliced basil leaves
For serving, freshly grated Parmesan cheese, preferably Parmiagano Reggiano

Heat oil in large soup pot over medium high heat. When hot, add onion, banana pepper, garlic and cavalo nero. Cook, stirring often, until vegetables are all wilted and softening, about 8-10 minutes. Add tomatoes and juices, beans, chicken broth, Parmesan rinds, carrots and red pepper. Simmer, covered, for 20 minutes, stirring occasionally. Add zucchini and squash; cook, covered, until squashes are just tender but with texture, about 12 minutes. Taste; adjust seasoning. Can be served immediately or cooled and refrigerated up to 3 days or frozen overnight.

To serve, heat soup until hot, adding water if mixture is too thick. Remove cheese rind. Taste; adjust seasoning. Serve hot, garnished with basil leaves. Pass Parmesan cheese separately.