Harvest Minestrone This soup feels like the healthiest thing you’ve ever eaten. Especially good after too much takeout.
Ingredients
- 1 T. Olive oil
- 1 yellow onion, diced
- 1 carrot, cut on the bias and sliced
- 2 celery, diced
- 3 Roma tomatoes, seeded and diced
- 3 c. butternut squash (small), peeled and diced
- 1 16 oz. can cannallini beans
- 2 c. Water
- 4 c. Chicken stock
- 3 garlic cloves, minced
- 2 c. Broccoli florets
- 2 c. Green cabbage, thinly sliced
- 2 c. Spinach, thinly sliced
- .5 c. Ditalini pasta (or other small pasta)
- 2 T. Fresh sage, finely chopped
- 2 t. Fresh thyme
- Salt and pepper to taste
Instructions
Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, and celery, and sauté 6 minutes or until onion is tender. Add tomato and next 7 ingredients, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in broccoli, cabbage, greens, and pasta; cover and cook 5 minutes or until pasta is done. Stir in sage and thyme.