Hearty Winter Minestrone

20 min

4 servings

Welcome soup season with the veggie-filled, flavour-loaded family favourite. Use your favourite veggies or do a fridge clean-out, it’ll be healthy and delicious either way.

Ingredients

  • 1 bell pepper
  • 2 cups chopped butternut squash, fresh or frozen
  • 2 cups prepared Epicure Broth, your choice
  • 2 tbsp Marinara Sauce Mix or Italian Seasoning
  • 4 cups baby spinach
  • 2 cans (14 oz/398 ml) unsalted cannellini beans
  • 1 can (28 oz/796 ml) unsalted diced tomatoes
  • 1⁄2 cup grated Parmesan cheese

Preparation

  1. Dice pepper. Place in Wok along with squash, broth, and mix. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium; cover and simmer until squash is tender, about 1 min.
  2. Meanwhile, coarsely chop spinach. Drain and rinse beans.
  3. Once squash is tender, stir in spinach, beans, and tomatoes. Cover; simmer for about 5 min.
  4. Spoon into bowls. Top with 2 tbsp cheese per serving and pesto, if using.

Nutritional Information

Per serving(about 2 1/3 cups): Calories 350, Fat 5 g (Saturated 1.5 g, 0.1 0 g), Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 59 g (Fiber 16 g, Sugars 13 g), Protein 20 g.

Tips

Slash prep time and buy pre-cut squash cubes.

Perfectly Balance Your Plate

Serve with 2 tbsp Pesto.