Late Summer Minestrone

A delicious way to use up the last of the zucchini and your Swiss chard. Lots of vegetables and whole wheat pasta simmer in a velvety Parmesan broth.

3 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, peeled and minced
1 14-ounce can diced tomatoes
4 cups water or vegetable broth
2/3 cup whole wheat elbow macaroni
1 bunch of Swiss chard, washed, stems finely chopped and leaves cut in 1/2-inch wide strips
2 medium zucchini, washed and diced into 1-centimeter cubes
1 cup cooked and drained chickpeas (canned are fine although I used ones I had previously cooked and frozen)
1/2 cup finely grated Parmigiano-reggiano cheese, plus more for serving
1 large handful of basil, leaves cut in chiffonade
salt and pepper, to taste

View the full recipe at Nourishing Matters →