Description
This Winter Minestrone is the ultimate cozy meal, featuring tender butternut squash, chickpeas, white beans, and savory vegetable broth.
Ingredients
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 (15-oz) can Great Northern beans, or any white bean such as cannellini
- 1 (15-oz) can diced tomatoes
- 1 quart vegetable stock (or chicken stock if not vegan or vegetarian)
- 2 cups water
- 3 teaspoons kosher salt
- 1 teaspoon no-salt added Italian seasoning
Instructions
- Prepare the Vegetables: Peel and cube the butternut squash. Finely chop the onion and mince the garlic.
- Sauté the Onion and Garlic: In a large pot, sauté the chopped onion in olive oil over medium heat for 3-4 minutes. Add garlic and cook for another minute until fragrant.
- Cook the Squash: Add the cubed butternut squash to the pot, stirring occasionally. Cook for 5-7 minutes.
- Add Beans, Tomatoes, and Liquids: Stir in chickpeas, Great Northern beans, diced tomatoes, vegetable stock, and water. Add salt and Italian seasoning. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce heat to low and let it simmer for 20-30 minutes, or until the squash is tender.
- Adjust Seasoning: Taste the soup and add more salt or pepper as needed. Optionally, mash a few of the squash cubes or beans for a thicker texture.
- Serve and Enjoy: Serve hot with crusty bread or a sprinkle of grated Parmesan cheese.
Notes
- For a smoother texture, use an immersion blender to partially blend the soup.
- Add greens like spinach or kale near the end of cooking for added nutrition.
- If you prefer a spicy version, add red pepper flakes or a diced chili pepper to the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes