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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!
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 8 1 heaping cup servings
Calories 168kcal
- 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
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
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