Winter Vegetable Minestrone

• 1 teaspoon olive oil
• 1 cup chopped onion
• 2 cloves garlic, pressed or minced
• 6 cups vegetable or chicken broth
• 1 dried bay leaf
• 1/2 pound banana squash
• 3/4 pound Swiss chard
• 1 can (14 1/2 oz.) diced tomatoes with Italian seasonings
• 2 cans (15 oz. each) cannellini (white beans), rinsed and drained
• Salt and pepper
• Grated parmesan cheese

1. In a 5- to 6-quart pan, combine oil, onion, and garlic. Stir over high heat until onion begins to brown, about 5 minutes.
2. Add broth and bay leaf. Bring to a boil over high heat.
3. Cut off and discard peel from squash; cut squash into 1/2-inch cubes and add to pan. Cover and simmer over medium heat until squash is tender when pierced, about 6 minutes.
4. Meanwhile, trim off discolored ends of Swiss chard stems. Rinse chard, shake off moisture, stack, and cut in half lengthwise; then cut crosswise into 1/4-inch-wide strips.
5. Add Swiss chard, tomatoes, and beans to squash mixture. Bring to a boil over high heat, stirring often, and boil until chard stems are tender when pierced, 3 to 4 minutes. Ladle into soup bowls.
6. Season minestrone with salt, pepper, and cheese to taste.

olive oil, onion, garlic, vegetable, bay leaf, banana, swiss chard, tomatoes, cannellini, salt, parmesan cheese

Taken from www.myrecipes.com/recipe/winter-vegetable-minestrone (may not work)