Recipe
Author
Hy-Vee Test Kitchen
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Description
This beloved Italian soup, chock-full of hearty veggies and earthy greens, makes a satisfying and nutritious meatless meal.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
- 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.
- 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
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 15mg
- Sodium: 1160mg
- Total Carbohydrates: 63g
- Protein: 12g
Daily Values
0%
Vitamin A 130%
0%
Vitamin C 35%
0%
Iron 25%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Fall 2014.