Winter Minestrone Soup with Garlic Bruschetta
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Mel's Kitchen Cafe · by Mel★ 4.7 (46)

Winter Minestrone Soup with Garlic Bruschetta

NUTRITION · PER SERVING65M COOK
CAL 23%·PRO 35%
CARBS 68G59% OF CAL
9G FIBER48G OTHER11G TOTAL SUGAR
FAT 15G29% OF CAL
4G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty minestrone with turkey, vegetables, beans, pasta, and pesto, served with garlic bruschetta. Warming and substantial.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 crusty baguette (cut in half (see note))
  • Olive oil
  • 1-2 garlic cloves (peeled and cut in half lengthwise (or sub the olive oil and garlic for a garlic-infused olive oil))
  • 6 ounces bacon or turkey bacon (chopped (about 6 slices))
  • 1 cup chopped yellow or white onions
  • 1 1/2 cups diced carrots (about 3-4 carrots)
  • 1 1/2 cups diced celery (about 5-6 stalks)
  • 2 1/2 cups peeled and diced butternut squash (about 1 to 1 1/2 pounds)
  • 4 cloves garlic (finely minced or pressed through a garlic press)
  • 1/2 teaspoon dried thyme
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups low-sodium chicken stock or broth
  • 1 bay leaf
  • Salt and pepper
  • 1 (15-ounce) can cannellini or great northern beans (drained and rinsed)
  • 1 cup small pasta (like ditalini or small shells or elbow macaroni, uncooked)
  • 8 to 10 ounces chopped (fresh baby spinach leaves (optional))
  • 2 tablespoons pesto (storebought or homemade (see note))
  • Freshly grated Parmesan cheese (for serving)
PREP
25M
SODIUM
1012MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.