2 teaspoons olive oil
1/2 cup chopped onion
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 garlic cloves, minced
1 1/4 cups cubed peeled acorn or butternut squash (about 1 medium)
3/4 cup diced zucchini
1/2 cup chopped carrot
1/2 cup diced fennel
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
5 tablespoons no-salt-added tomato paste
1/4 cup uncooked ditalini (very short tube-shaped pasta)
2 1/2 cups chopped Swiss chard
1/2 cup rinsed and drained canned Great Northern Beans
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Asiago cheese

Heat oil in a Dutch oven over medium-high heat. Add onion, basil, oregano, and garlic to pan; sauté 5 minutes or until onion is tender. Add squash and next 3 ingredients (through fennel); sauté 5 minutes. Stir in 1 cup water, broth, and tomato paste; bring to a boil. Reduce heat, and simmer 10 minutes or until vegetables are crisp-tender. Stir in pasta; cook 8 minutes, stirring occasionally. Add chard; cook 3 minutes. Add beans; cook 2 minutes or until thoroughly heated. Stir in pepper. Serve with cheese.

Yield:  6 servings (serving size: about 1 cup minestrone and 1 teaspoon cheese)

CALORIES 102 (22% from fat); FAT 2.5g (sat 0.7g,mono 1.4g,poly 0.2g); PROTEIN 4.5g; CHOLESTEROL 2mg; CALCIUM 71mg; SODIUM 263mg; FIBER 3.6g; IRON 1.6mg; CARBOHYDRATE 16.7g

Cooking Light, JANUARY 2008