Winter Minestrone Soup
Servings: 6 bowls
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion finely chopped (1 heaping cup)
- 2 carrots peeled and chopped (about 3/4 cup)
- 3 celery chopped (about 1/2 cup)
- 3 garlic cloves minced (1 tablespoon)
- 1 teaspoon dried oregano
- 1/4 teaspoon salt & pepper
- 3 cups chopped kale about 1 bundle, stems removed
- 3 cups cubed butternut squash
- 6 cups vegetable broth I like Better Than Bouillion's No Chicken Base
- 1 15-ounce can diced tomatoes
- 1 15-ounce can white beans
- 8 ounces pasta of choice
- vegan parmesan for serving
Instructions
- In a large pot, warm the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes.
- To the pot, add the carrots, celery, garlic, oregano, salt & pepper, and cook for 5 more minutes. Add the kale, butternut squash and vegetable broth then bring to a low boil. Cook until the squash is tender, about 20 minutes.
- Meanwhile bring a small pot of water to a boil. Cook the pasta as directed. Strain and rinse with cold water (to keep it from sticking together) then set aside.
- Once the squash is tender, add the diced tomatoes and beans to the pot. Cook for another 5 minutes, until heated through. Add the cooked pasta and stir to combine. Serve warm and enjoy!
Notes
Leftovers can be stored in an airtight container for up to 3 days. If you'd like to freeze the soup, make sure to cool to room temperature before freezing.