Go Back

Minestrone Soup

Print Recipe
Course Soups, Chilis & Stews
Servings 6 servings

Ingredients
  

  • olive oil to coat the bottom of pot
  • 1 onion chopped
  • 4 celery stalks chopped
  • 2 carrots chopped
  • 2 cloves garlic minced
  • 1 butternut squash peeled, seeded and cut into small cubes
  • 1 teaspoon dried basil
  • 1 teaspoon chili powder
  • 1 bay leaf
  • 2 fresh thyme leaves
  • 6 cups water or broth
  • 1 can diced tomates 15 oz can
  • 1 can cannellini beans with the liquor
  • 0.5 pound green beans trimmed and cut into 1/2 inch pieces
  • 0.5 bunch kale finely shredded
  • 3 cups gluten-free pasta cooked
  • salt and ground pepper to taste

Instructions
 

  • Heat the olive oil in a soup pot. Add the onion, stir, and in a few minutes add celery, carrots and garlic. Continue cooking for a few minutes, then add the squash, basil, chili powder, bay leaf, thyme, water/broth and tomatoes. Simmer about 20 minutes. Add the beans, green beans, kale and heat another 10 minutes or so until vegetables are cooked. Prepare the pasta separately. To serve, combine the pasta and soup and adjust seasoning with salt and pepper. This goes nicely with a dollop of Garlic Thyme Flavor Balm as garnish.  (Recipe #577)