Minestrone Soup

10 medium fresh white mushrooms, sliced

2 c. chicken stock

1 medium yellow onion, chopped

1 celery stock, chopped

2 carrots, pealed and chopped

1/4 c. olive oil

1 bunch fresh spinach, or swiss chard, tough stems removed and chopped

3 medium potatoes, peeled and chopped

1 and 1/2 c. butternut squash, peeled and cubed

4 fresh tomatoes, peeled, seeded and chopped, or 2 (14.5 oz.) canned tomatoes with juice

1 (15.5 oz.) canned white beans, rinsed and drained

piece of Pamigiano-Reggiano cheese rind (optional)

tiny Italian meatballs (optional follow link to meatball recipe)

salt and pepper to taste

serve with fresh parmesan cheese, grated

In a large sauce pan over medium heat, cook onion, carrots, and celery in olive oil, stirring frequently until tender and golden, about 10 min. Stir in mushrooms, chard, or spinach, potatoes, squash, tomatoes, beans and the cheese rind, if using. Add the stock and enough water to barely cover the vegetables. Bring to a simmer and reduce the heat to low. Add tiny Italian meat balls (optional) salt and pepper and cook the soup uncovered until it is thick and vegetables are soft, about 1 and 1/2 hours. Adding water if soup becomes too thick. Serves 8 330 calories with 6 tiny meatballs, 250 calories without, 30 carbs, 25 protein with 6 tiny meatballs, 13 g. protein without meatballs