Winter Minestrone

Soup
40 Minutes
4 Servings
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Ingredients:

  • 1 yellow onion
  • 1 (12-oz.) bag Giant Eagle Brussels sprouts
  • 1 Tbsp. Market District extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 can Giant Eagle crushed tomatoes
  • ¼ cup Better Than Bouillon® vegetable base
  • Pinch salt & pepper
  • 1 (16-oz.) pkg. Giant Eagle diced butternut squash
  • 1 can Giant Eagle cannellini beans
  • 1 (9-oz.) pkg. Buitoni® spinach & cheese tortellini
  • ½ cup Frigo® shaved Parmesan

Directions:

Peel and dice onion into ¼-inch pieces. Remove ends from Brussels sprouts and slice into ¼-inch slices.

Heat olive oil in a large pot over medium-high heat. Add garlic and onions and cook for 3-4 minutes or until they appear soft and translucent. Add crushed tomatoes and bring to a simmer. Once the tomatoes are simmering, add the vegetable base, eight cups of water and a pinch of salt and pepper and bring to a boil.

Once soup is boiling, lower to a simmer and add in butternut squash. Cook for 10-12 minutes and once tender add in the beans, pasta and Brussels sprouts. Cook for another 2-3 minutes. Check soup for seasoning and add more salt and pepper if necessary.

Ladle soup into bowls and garnish with Parmesan cheese. Serve with a nice crusty bread.

Approximate Nutritional Information (Per serving): Calories 530, Fat 12g, Sat. Fat 4g, Trans Fat 0g, Cholesterol 35mg, Sodium 3420mg, Total Carbohydrate 83g, Fiber 15g, Sugars 14g, Protein 24g
Vegetarian
ALLERGEN CALLOUTS: Tree Nut Free, Peanut Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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