Your Shopping List

View Shopping List

Very Veggie Minestrone

Very Veggie Minestrone
  • In the Eat REAL Cookbook!
Serves: 8
Ready In: 40 minutes

Why We Like It

This deliciously hearty soup is highly nourishing and really easy to throw together.  The hardest part is cutting the vegetables, but the end result is totally worth it.  Plus, any leftover servings taste even better the next day!

Prep the Vegetables:

  • 3 cups butternut squash (peeled, seeded and cut into 1/2 inch pieces)
  • 3 carrots (chopped, about 2 cups)
  • 5 stalks celery (chopped, about 2 cups)
  • 1 large yellow onion (or white onion, chopped, about 1 1/2 cups)

Prep the vegetables and set aside.

Saute the Garlic and Veggies:

  • 1 Tbsp olive oil
  • 4 garlic cloves (minced, or finely diced, or 1 tsp garlic powder)

Add oil to a large pot or Dutch oven over medium heat.

Add the garlic and prepped vegetables and saute for about 10 minutes, stirring occasionally, until vegetables begin to soften.

Add Next:

  • 1 (28 oz) can diced tomatoes (no salt added)
  • 6 cups low-sodium chicken broth (or vegetable broth)
  • 1 tsp salt (or less, if broth, beans and tomatoes are not low-sodium)
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes

Add to the pot and stir to combine.  Bring to a boil, then reduce heat and simmer uncovered for about 10 minutes.

(NOTE: you can substitute 2 tsp of Italian seasoning for the dried thyme and dried oregano.)

Add the pasta:

  • 1 cup whole wheat pasta (uncooked, such as elbow or rotini, or quick-cooking brown rice)

Add while the soup is simmering and cook 10 minutes more until the pasta is al dente (tender but firm).

Add Last:

  • 4 cups kale (stems removed and leaves chopped)
  • 1 (15 oz) can cannellini beans (no salt added, rinsed and drained)

Add to the soup and continue simmering 2 minutes until heated through.

Serve and enjoy!

  • 1/4 cup parmesan cheese (shredded, OPTIONAL)

Serve bowls of soup topped with 2 tsp of Parmesan if desired.

Quick Tips

As another gluten-free option, you can substitute 1/2 cup of uncooked quinoa for the pasta, but it will require at least 15 minutes of cooking time.

Nutrition Information for one serving (2 cups including cheese)

  • Calories: 215
  • Fat: 4 g
  • Saturated Fat: 0.9 g
  • Cholesterol: 4 mg
  • Total Carbohydrate: 38 g
  • Fiber: 9 g
  • Total Sugars: 9 g
  • Added Sugars: 0 g
  • Protein: 10 g
  • Sodium: 365 mg