Winter Minestrone

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.