Autumn Minestrone with Garlic Bruschetta


Soup, Chili & Stew
Autumn Minestrone with Garlic Bruschetta

Primary Media

Bowl of vegetable soup next to slice of garlic bruschetta

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This beloved Italian soup, chock-full of hearty veggies and earthy greens, makes a satisfying and nutritious meatless meal.

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Servings and Ingredients

Serves 8
1 c. onion, chopped
2 stalk(s) celery, cut into 1/4-inch slices
4 clove(s) garlic, minced, divided
3 tbsp. Hy-Vee Select olive oil
1 (1 pound) butternut squash, peeled and cut into 1/2-inch cubes
1 large baking potato, peeled and cut into 1/2-inch cubes
5 c. vegetable stock
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
2 c. Swiss chard leaves, coarsely chopped
1 tsp. dried basil
1 tsp. crushed red pepper
¾ c. ditali, or small shell pasta
1 (15 oz) can cannellini beans, rinsed and drained
¼ c. Hy-Vee butter, melted
8 slice(s) Hy-Vee Bakery Pane Toscano Bread , or country Italian bread, 1/2-inch

Things To Grab

  • Large stockpot with lid
  • Silicone pastry brush
  • Baking sheet


  1. In a large stockpot, cook onion, celery and half of the minced garlic in hot oil over medium-high heat until vegetables begin to soften. Stir in squash and potato. Add vegetable stock, tomatoes, chard, basil and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add pasta and beans. Return mixture to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes more or until pasta and vegetables are tender.
  2. Meanwhile, preheat oven to 425 degrees. Combine butter and remaining garlic; brush onto bread slices. Place slices on a baking sheet and bake for 6 to 8 minutes or until lightly toasted.

Nutrition facts


390 Calories per serving

Amounts Per Serving

  • Total Fat: 12g
  • Cholesterol: 15mg
  • Sodium: 1160mg
  • Total Carbohydrates: 63g
  • Protein: 12g

Daily Values

Vitamin A 130%
Vitamin C 35%
Iron 25%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Fall 2014.