Winter Minestrone

Prep the vegetables a day ahead, and this soup will come together quickly just before guests arrive.

2 t olive oil
1/2 c chopped onion
1/2 t dried basil
1/2 t dried oregano
2 garlic cloves, minced
1 1/4 c cubed peeled acorn or butternut squash (about 1 midium)
3/4 c diced zucchini
1/2 c chopped carrot
1/2 c diced fennel
1 c water
1 (14 oz) can fat-free chicken broth
5 T no-salt-added tomato paste
1/4 c uncooked ditalini (very short tube-shaped psata)
2 12/ c shopped Swiss chard
1/2 c rihsed and drained canned Great Northern Beans
1/2 t freshly ground black pepper
2 T grated Asiago cheese

Heat oil in a Dutch oven over medium-high heat. Add onion, basil, oregano, and garlic to pan; saute 5 minutes or until onion is tender. Add squash and next 3 ingredients (through fennel); saute 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. Add chard; cook 3 minutes. Add beans; cook 2 minutes or until thoroughy heated. Stir in pepper. Serve whith cheese. Yield: 6 servings

Calories 102; Fat 2.5 g