Autumn Minestrone with Garlic Bruschetta

Autumn Minestrone with Garlic Bruschetta

Prep time: 40 minutes | Serves: 8.

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9 Ratings 3 stars

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

Ingredients

Nutrition Information

Nutrition Facts per serving

Calories: 390 Sodium: 1160mg
Fat: 12g Carbohydrate: 63g
Saturated Fat: 4.5g Dietary Fiber: 6g
Trans fats: 0g Sugars: 8g
Cholesterol: 15mg Protein: 12g

DAILY VALUES

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vitamin C
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calcium
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iron

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Directions

  1. Peel and cut butternut squash into 1/2-inch pieces, set aside.
  2. 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.
  3. 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.
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