Tomto & Basil Minestrone Soup

A new twist on a classic Italian comfort dish. This recipe is Vegetarian and could very easily be adapted to be Vegan friendly.

PREP TIME: 20 minutes

COOK TIME: 1 hour

TOTAL TIME: 1 hour 20 minutes

YIELD: 12 servings

INSTRUCTIONS:

1 pound Ditalini Pasta

2 jars Tomato & Basil Pasta Sauce

2 tablespoons Extra Virgin Olive Oil

1 large Onion, diced

4 Garlic Cloves, minced

2 Ribs Celery, diced

1 large Carrot, peeled and diced

1 cup Butternut Squash, peeled and cubed

2 teaspoons Dried Italian Seasonings

1 teaspoon Salt

1/2 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. 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 for 5 minutes or until the vegetables begin to soften. Add Italian seasoning, salt, and pepper. Cook 2 minutes more.

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. Let stand, covered, for 30 minutes or until pasta is "al dente". Spoon soup into bowls. Top with cheese and parsley before serving.