Butternut Squash and Kale Minestrone Soup
Butternut Squash and Kale Minestrone Soup
Yield: 6-8 servings
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Ingredients
- 3 Tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2-3 stalks celery, chopped
- 1/4 cup tomato paste
- 2 cups butternut squash, diced (you could also use potatoes)
- 2 Tbsp minced garlic
- 1/2 tsp dried oregano
- 2 (14.5 oz) canned tomato (do not drain)
- 4 cups of vegetable, chicken, or bone broth
- 2 cups water
- salt and pepper to taste
- 2 bay leaves
- 1 cup of elbow pasta (or pasta shape of choice)
- 1 can (14.5 oz) garbanzo beans or cannellini beans
- 2 cups chopped kale (you could also use spinach)
- 2 tsp lemon juice
- grated Parmesan cheese, for garnishing (optional)
Instructions
- Over medium heat, warm 3 Tbsp of olive oil in large pot or Dutch oven. Add the chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook until the vegetable have softened, about 7 minutes.
- Add the diced butternut squash, garlic, and oregano. Cook until fragrant, about 2 minutes.
- Pour in the diced tomatoes (including the juices), broth, and water. Add more salt, bay leaves, and black pepper. Raise heat to medium-high and bring the mixture to a boil. Partially cover the pot with a lid while leaving a small gap for steam to escape. Reduce heat to maintain a simmer.
- Cook for about 15 minutes, the remove the lid and add the pasta, beans, and kale. Continue simmering, uncovered, for about 20 minutes or until the pasta is cooked.
- Remove the pot from heat. Remove the bay leaves. Stir in the lemon juice and season with salt to taste. Garnish and serve with grated Parmesan, if desired.
