Ingredients
2 tsp. olive oil
1/2 c chopped onion
1/2 tsp. dried basil
1/2 tsp dried oregano
3 garlic cloves, minced
1 1/4 c cubed butternut squash
1 c zucchini
1/2 c chopped carrot
1/2 c diced fennel
1 c water
1 14oz can chicken stock
5 Tbs, tomato paste
1/4 c uncooked short tubed shaped pasta
2 1/2 c swiss chard
1/2 c Great Northern Beans
1/2 tsp, ground pepper
2 Tbs. Asiago Cheese
Preparation
Heat oil in a dutch oven over medium high heat. Add onion, basil, oregano and garlic to pan. saute 5 mins. or until onion is tender. Add squash and next 3 ingredients. Saute 5 mins. Stir in 1 cup water, proth and tomato paste; bring to boil. Reduce heat, simmer 10 mins. or until vegtables are crisp-tneder. Stir in pasta; cook 8 mins. Add chard; cook 3 mins. Add beans; cook 2 mins. Stir in pepper. Serve with cheese.
