1 teaspoon olive oil
1 cup chopped onion (yes, 1 cup)
2 cloves garlic, pressed or minced
6 cups chicken or vegetable broth
1 dred bay leaf
1/2 pound banana (or other squash), peeled
3/4 pound Swiss chard
1 can diced or stwed tomatoes, preferably with Italian seasonings
2 cans (15 oz. each) cannellini (white) beans, rinsed and drained
salt and pepper
grated parmesan cheese
Directions: Combine oil, onion and garlic. Stir over high heat until onions begins to brown. Add broth and bay leaf, bring to a boil. Cut squash into 1/2-inch cubes and add to broth. Cover and simmer until squash is tender. Risne chard, stack and cut in half lengthwise, then cut crosswise into 1/4-inch wide strips. Add chard tomatoes, and beans to broth. Boil, stirring often, until chard stems are tedner when pierced with a fork, about 4 minutes. Season and serve; pass the cheese. Makes 1 quart.
Notes: The broth can be canned or made from bouillon cubes if you don't have any stock made by boiling your turkey bones.