Minestrone Soup
shared by Jennifer
Minestrone Soup
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT30M
- Cook Time: 30 Minutes PT40M
- Total Time: 40 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: Italian
Heat a large soup pot over medium-high heat with a drizzle of olive oil. Add the onion, celery, carrots, garlic, and butternut squash. Saute for 4-5 minute
Ingredients:
- small white onion, small dice
- 2 stalks celery, small dice
- 2 carrots, peeled and small dice
- 3 garlic cloves, minced
- 1 heaping cup butternut squash, small dice
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 can cannellini beans, rinsed and drained
- 1 lg can diced tomatoes
- 16 oz vegetable stock (chicken stock is great too)
- 3 cups greens, roughly chopped (spinach or kale are good)
- 1 cup cooked, whole wheat Israeli cous cous
- salt and pepper to taste
- grated Parmesan cheese, for garnish
Directions:
- Heat a large soup pot over medium-high heat with a drizzle of olive oil.
- Add the onion, celery, carrots, garlic, and butternut squash. Saute for 4-5 minutes, or until the onions become translucent and very fragrant.
- Add the rosemary, thyme, and cannellini beans; saute another 3-4 minutes or until the rosemary and thyme are fragrant.
- Add the tomatoes, stock, cous cous, and greens. Cover and bring to a low simmer. Cook for 20 minutes. Season to taste with salt and pepper.
- Serve with a bit of Parmesan over top.