Winter Minestrone

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Winter Minestrone

Yummy, warm soup!

Light, brothy yet filling, this soup is a powerhouse of nutrients.  This soup freezes beautifully and the recipe allows for that.

Makes 3 quarts


2 tablespoons extra virgin olive oil
2 yellow onions, chopped
3 carrots, diced
3 stalks celery, diced
1 teaspoon sea salt
1/2 teaspoon black pepper
2 cups diced butternut squash
2 cloves garlic, pressed
1 tablespoon fresh thyme
6 shitake mushrooms, sliced
14-ounce can diced tomatoes
1 small bunch kale, stems removed and torn into small pieces
1 large can canellini beans, rinsed
6 cups low sodium, or homemade chicken stock


1. In a large soup pot, heat the oil over medium heat.  Add the onion, carrots, celery, salt and pepper; sauté for 10 minutes, until the vegetables are beginning to brown.  Add the butternut squash and continue to sauté for another 5 minutes.


2 Add the garlic and thyme.  Sauté for another 30 seconds.  Add the mushrooms, tomatoes, kale, beans and chicken stock.  Bring to a boil, then cover and simmer the soup for 20 minutes.

3. Adjust the seasonings if necessary and serve hot.


Copyright© Heather Carey, MS 2013



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