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
ALLERGEN CALLOUTS: Tree Nut Free, Peanut Free