Ingredients

The following ingredients have 8 Servings
  • 1-2 TBSP olive oil
  • 1 cup diced onion ((1/2 a large onion))
  • 1 cup diced celery ((2 large stalks))
  • 1 cup diced red bell pepper ((1 pepper))
  • 2 cups diced carrots
  • 2-4 cloves garlic ((smashed and minced))
  • 2 cups cubed butternut squash
  • 5-6 cups vegetable broth
  • 1 cup canned tomato sauce
  • 15 oz cannellini beans, 1 can ((rinsed and drained))
  • 1 bay leaf
  • 1 tsp parsley
  • 1/2 tsp sea salt (or salt to taste)
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil
  • 1/8 tsp dried oregano
  • 1-1.5 cups ditalini pasta (or equivalent)

Instruction

  • Heat 1-2 tablespoons of your favorite olive oil over medium heat in a large pot.
  • Add the onions, carrots, celery, butternut squash and bell pepper, and cook on medium, stirring occasionally, until the vegetables soften, approx 10 minutes.
  • Add the garlic towards the end to prevent burning.
  • Next add your tomato sauce and 5 cups of vegetable broth (save the other cup to add later if desired]) along with your bay leaf, garlic powder, basil, and oregano.
  • Save the salt for the end and season to taste.
  • Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
  • While your soup simmers, bring a pot of water to boil and cook your pasta if you . Some recipes swear by adding the raw noodles to the soup towards the end to add to the thickness of the soup but I always find the result to be a bit slimy and the noodles soak up a ridiculous amount of the broth. For best taste and results, I cook my noodles separately. It's an extra step [and pot] but 100% worth it to me for the difference it makes with soups like minestrone that are a perfect combination of brothy and chunky!
  • Discard the bay leaf.
  • Add the beans and cooked pasta and heat through.
  • If the soup is too thick, add an extra cup of vegetable broth.
  • Depending on the saltiness of your beans, tomato sauce, and broth, you'll want to salt the soup based on personal preference. That may mean no salt at all, just a pinch, or 1/2 tsp like I used. Let your tastebuds be your guide!
  • Serve with slices of crusty baguette spread with your favorite butter.