Recipe by The Souper
This recipe is my version of Minestrone Soup utilizing fresh veggies on-hand. The completed soup is built upon staples from your pantry so this soup is a creation-of-the-day, full of veggies and definitely tasty. Have fun with this easy-to-prepare comfort food. Make lots and freeze for those times when you crave a hot bowl of comfort.
- 3 tablespoons olive oil
- 1 cup chopped onion
- 3 carrots, small pieces
- 2 celery, stalks small pieces
- 4 cups butternut squash
- 2 minced garlic cloves
- 32 ounces chicken broth, low sodium
- 28 ounces crushed tomatoes, low sodium
- 2 tablespoons tomato paste
- 8 ounces cannellini beans
- 4 cups cold water
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon tarragon
- 1 teaspoon thyme
- 3 teaspoons salt
- 1⁄2 teaspoon crushed black pepper
- 1⁄4 teaspoon red pepper flakes
- 2 dried bay leaves
- 1 teaspoon sugar
Directions See How It's Made
- Drizzle olive oil in bottom of large soup pot placed on stove burner at medium-high heat to begin with.
- When oil is heated begin adding the washed, chopped veggies to sauté.
- Stir the veggies while sautéing with a wooden spoon until tender.
- Add chopped fresh garlic and continue stirring the veggies.
- Add salt, black pepper and the spices, continue stirring the mixture.
- Add the tomato paste, crushed tomatoes, chicken broth and water.
- Add the bay leaves.
- Add the washed, drained beans and keep stirring the soup.
- Turn down the heat under the pot to low and keep stirring and tasting.
- Correct flavor of the soup with more sugar if needed and more salt if needed.
- Serving suggestions:.
- In your personal bowl of soup add soup crackers or homemade croutons or melting cheese keeping the pot of soup dairy-free for those with dietary restrictions.
- Add pasta of choice or rice, prepared separately in another pot.