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Butternut Minestrone
Total Time
35
minutes
mins
Course:
Soup, Vegetable
Servings:
6
servings
Author:
Jessica Merchant
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.