Butternut Minestrone

Name: Butternut Minestrone
Total time: 35 min
Ingredients: 2 Tablespoons extra-virgin olive oil; 1 sweet onion (diced); 2 garlic cloves (minced); Kosher salt and freshly ground pepper; 3/4 cup diced carrots; 2 cups cubed butternut squash; 1 Tablespoon maple syrup; 1 Parmesan cheese rind if you have it; 2 14 ounce cans cannellini beans (drained and rinsed); 2 14 ounce cans fire roasted diced tomatoes; 6 cups low sodium vegetable stock; 1/2 teaspoon dried sage; 1/2 teaspoon dried oregano; pinch freshly ground nutmeg; 1 cup Ditalini pasta; 6 cups fresh baby spinach; Saved Parmesan, for topping

Butternut Minestrone

Jessica Merchant

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Total Time 35 mins

Course Soup, Vegetable

Servings 6 servings

Equipment

Ingredients

2 Tablespoons extra-virgin olive oil
1 sweet onion diced
2 garlic cloves minced
Kosher salt and freshly ground pepper
3/4 cup diced carrots
2 cups cubed butternut squash
1 Tablespoon maple syrup
1 Parmesan cheese rind if you have it
2 14 ounce cans cannellini beans drained and rinsed
2 14 ounce cans fire roasted diced tomatoes
6 cups low sodium vegetable stock
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
pinch freshly ground nutmeg
1 cup Ditalini pasta
6 cups fresh baby spinach
Saved Parmesan, for topping

Instructions

Heat a large stock pot over medium-low heat and add the olive oil.
Add in the onion and garlic with 1 teaspoon each of salt and pepper and stir. Cook until the onion is translucent, about -6 minutes.
Add in he carrots and squash, cooking for 5 minutes more. Drizzle in the maple syrup.