Tomato & Basil Minestrone Soup

with Barilla® Ditalini

  • 239
    Calories
  • 4g
    Total Fat
  • 41g
    Total Carbohydrate
  • 10g
    Protein
Powered by
Share
Print

Ingredients

Ingredients for 12 people

  • 1 box Barilla® Ditalini pasta
  • 2 jars Barilla® Tomato & Basil sauce
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 ribs celery, diced
  • 1 large carrot, peeled and diced
  • 1 cup peeled and cubed butternut squash (½-inch cubes)
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 8 cups low-sodium vegetable broth
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 3 cups chopped kale, stems removed
  • 1/3 cup finely shredded Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. 1
    In a large soup pot, heat olive oil over medium-high heat. Add onion and cook, stirring frequently, 3 to 4 minutes or until onion is translucent. Add garlic, celery, carrot, and butternut squash. Cook and stir 5 minutes or until vegetables begin to soften. Add Italian seasoning, salt, and pepper. Cook 2 minutes more.
  2. 2
    Add broth and sauce. Bring to a boil. Reduce heat to medium low; simmer, uncovered, 10 minutes. Add the beans, kale, and uncooked pasta. Simmer 4 minutes; remove from heat.
  3. 3
    Let stand, covered, for 30 minutes or until pasta is "al dente". Spoon soup into bowls. Top with cheese and parsley before serving.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies