Description
Rich, hearty and filling for those cold winter nights, this Butternut Squash Minestrone is vegan and comes together in about 30 minutes!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 12 oz cubed butternut squash
- 1 cup diced zucchini
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon salt
- 15 oz can white beans, drained
- 28 oz fire-roasted crushed tomatoes
- 4 cups veggie broth
- 1/2 cup pasta
- 1 cup frozen kale
Instructions
1. Heat olive oil in large dutch oven or other heavy bottomed saucepan
2. Add diced onion and let cook for about 2-3 minutes
3. Add butternut squash and continue to sauté for 3-5 minutes
4. Add zucchini, garlic and spices and sauté for 2-3 more minutes
5. Add beans, tomatoes, broth and bring to a hard simmer
6. Add pasta and simmer 10 minutes until cooked
7. Add kale and simmer for 1-2 more minutes until heated through
Notes
For a gluten-free version, use gluten-free pasta. This soup stores well in the fridge for up to 4 days or can be frozen for up to 3 months. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 heaping cup
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg