Fall Minestrone With Butternut Squash
This hearty and flavorful soup is so cozy (and nutritious) and it's the perfect way to warm up on a chilly fall day. 🧡
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Ingredients
- Good olive oil
- 1/2 yellow onion finely diced
- 4 cloves minced garlic
- 2 Carrots diced
- 3 Stalks of Celery diced
- 1 diced peeled butternut squash
- 26 ounces canned or boxed chopped tomatoes such as Pomi
- 6 cups water
- 2 tablespoons chicken bouillon
- 2 bay leaves
- 2 Sprigs of fresh thyme
- Kosher salt and freshly ground black pepper
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 cups small pasta such as Ditalini
- 8 to 10 ounces fresh baby spinach leaves
- 1/2 cup good dry white wine
- Freshly grated Parmesan cheese for serving
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat and saute onion, carrots, celery for about 4-5 minutes. Add squash and garlic. Sauté until vegetables soften, about another 3-4 mintues.
- Create the broth: Add crushed tomatoes, water and bouillon, bay leaf + thyme sprig, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes. This is when you should get your pasta ready.
- Add the pasta and beans: Remove thyme and leaves. Stir in cooked pasta (if you will be eating this soup throughout the week, reserve the pasta and only add it to each bowl). Add spinach and cook until wilted. Stir in the wine.
- Serve: Enjoy your hearty and flavorful Italian minestrone!
Notes
Tips:
- For a thicker soup, add more pasta or reduce the amount of liquid.
- Customize this recipe by adding your favorite vegetables or protein.
- Serve with a crusty bread or a side salad.
Servings: 6