Quick Fall Minestrone Soup - cooking recipe

Ingredients

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

Preparation

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