Monthly Recipe

Vegetable Minestrone

6 cups broth (vegetable or chicken)
1 can stewed whole plum tomatoes (28 ounces)
3 cups (1 to 2 inch cubed) butternut squash
1 sliced onion
2 carrots, peeled and cut in coins
4 cloves of garlic, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

1/2 cup ditalini pasta
8 ounces Swiss Chard, sliced, after removing tough stems
1 can white northern beans or cannelli beans
1 can red kidney beans
1/2 teaspoon red pepper flakes
1/2 cup Parmesan cheese (optional)

Add first nine ingredients to stock pot. Bring to a boil and then reduce and simmer 1 hour. Add pasta, Swiss chard, both beans, and red pepper flakes. Simmer 30 more minutes. Adjust seasonings. Garnish with grated parmesan cheese, if desired, and serve.