Italian Minestrone Soup with Butternut Squash
2.5 qt. chicken broth or vegetable broth
3 tbsp. Bertolli Classico Olive Oil
1 onion diced
3 garlic cloves finely chopped
1 carrot –diced
3 celery stalks diced
1 large butternut squash cut into 1 inch cubes
1 bunch Swiss chard rinsed and chopped
4 of the Swiss chard stems diced
3 thyme sprigs
2 bay leaves
1 x 15 oz. can diced tomatoes
2 cups fusilli pasta
20 basil leaves thinly sliced or torn
Salt to taste
Heat up the olive oil in a large heavy bottom stockpot. Add the onion with a pinch of salt and sauté until translucent.
Add the garlic, carrot, celery, Swiss chard stems and butternut squash and give them a good stir.
Add the thyme and bay leaf and cook for another 10 minutes until the vegetables are tender.
Pour in the stock and diced tomatoes and bring to a simmer. Cook for 20 minutes then add the pasta.
Cook another 10 minutes or until the pasta is al dente. Stir in the chard and let it wilt for a couple minutes.
Remove from heat , discard the thyme and bay leaf, adjust seasoning then ladle into bowls and serve sprinkled with some basil and freshly grated Parmiginano Reggiano.