Quick Fall Minestrone Soup

Name: Quick Fall Minestrone Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 591 milliliters butternut squash, diced; 118 milliliters carrot; 355 milliliters whole wheat egg noodles, raw (original calls for orzo); 4 garlic cloves, minced; 237 milliliters okra, sliced (original calls for green beans); 237 milliliters onion, chopped; 118 milliliters parmesan cheese, shredded; 425 grams pinto beans, drained and rinsed (original calls for white beans); 591 milliliters potatoes, diced; 1 teaspoons salt; 946 milliliters swiss chard, roughly chopped; 1 liters vegetable broth

You can never have too many soup recipes, so give Quick Fall Minestrone Soup a try. This recipe serves 8. One portion of this dish contains about 11g of protein, 2g of fat, and a total of 216 calories. This recipe is typical of Mediterranean cuisine. A mixture of salt, okra, carrot, and a handful of other ingredients are all it takes to make this recipe so flavorful. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 35 minutes.