Autumn Minestrone with Garlic Bruschetta

Recipe

Soup, Chili & Stew
Autumn Minestrone with Garlic Bruschetta

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User Rating

3.75 out of 5 stars
Rate it:
8 ratings

Recipe Data

8
Servings
40min
Prep
40min
Total

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Description

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

Ingredients
Serves 8
QuantityIngredientAdd
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
1large 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

  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

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.