Quick Fall Minestrone Soup

• 1 cup onion, chopped
• 4 garlic cloves, minced
• 6 cups vegetable broth
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 cups potatoes, diced
• 2 1/2 cups butternut squash, diced
• 1/2 cup carrot
• 1 cup okra, sliced (original calls for green beans)
• 1 (15 ounce) can pinto beans, drained and rinsed (original calls for white beans)
• 1 1/2 cups whole wheat egg noodles, raw (original calls for orzo)
• 4 cups swiss chard, roughly chopped
• dry white wine (optional)
• crushed red pepper flakes (optional)
• 1/2 cup parmesan cheese, shredded

1. In a large pot coated with cooking spray saute onion and garlic until tender.
2. Add the next seven ingredients (through okra) and bring to a boil. Reduce heat and simmer about 10 minutes.
3. Add noodles and bring the mixture back to a soft boil for 5 minutes.
4. Add beans and chard and simmer until all veggies are tender and noodles are cooked.
5. Serve with parmesan cheese on top.
6. According to CL each serving is 1 1/2 c with one T of cheese.

onion, garlic, vegetable broth, salt, black pepper, potatoes, butternut squash, carrot, okra, pinto beans, whole wheat egg noodles, swiss chard, white wine, red pepper, parmesan cheese

Taken from www.food.com/recipe/quick-fall-minestrone-soup-328635 (may not work)