Butternut Squash Minestrone
Rich, hearty and filling for those cold winter nights, this Butternut Squash Minestrone is vegan and comes together in about 30 minutes!
Servings 8 1 heaping cup servings
Calories 168kcal
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 3 cloves garlic minced
- 12 oz cubed butternut squash
- 1 cup diced zucchini
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon salt
- 15 oz can white beans drained
- 28 oz fire-roasted crushed tomatoes
- 4 cups veggie broth
- 1/2 cup pasta
- 1 cup frozen kale
Instructions
- Heat olive oil in large dutch oven or other heavy bottomed saucepan
- Add diced onion and let cook for about 2-3 minutes
- Add butternut squash and continue to sauté for 3-5 minutes
- Add zucchini, garlic and spices and sauté for 2-3 more minutes
- Add beans, tomatoes, broth and bring to a hard simmer
- Add pasta and simmer 10 minutes until cooked
- Add kale and simmer for 1-2 more minutes until heated through
Nutrition
Calories: 168kcal | Carbohydrates: 32g | Protein: 7g | Fat: 2g | Sodium: 758mg | Potassium: 825mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5850IU | Vitamin C: 33.4mg | Calcium: 118mg | Iron: 3.5mg