Winter Minestrone Soup
Heat olive oil on medium in a shallow pot or Dutch oven. Add the onion, carrot and celery, sauté, stirring from time to time until the vegetables have softened, about 8 minutes.
Add the garlic, squash, leek, bay leaf, thyme, rosemary and a little salt and pepper, mix well and cook for another 5 minutes.
Add the grated tomatoes and the Aneto Vegetable Broth, turn up the heat and bring to a boil, when it starts to boil, lower the heat and cook the vegetables for 10 minutes.
Add the white beans, mix carefully and cook for another 5 minutes.
Season with salt and pepper to taste and remove the bay leaf, the thyme sprig and the rosemary.
Serve in bowls, sprinkle with chopped parsley and grated Parmesan cheese if desired. Enjoy!
IF YOU HAVE ANY QUESTIONS OR WOULD LIKE MORE INFORMATION, PLEASE DON'T HESITATE TO CONTACT US!
