Fall Minestrone
with butternut squash / chard
Minestrone soup, with its combination of beans, pasta, and vegetables, is hearty and comforting. This version is packed with fall vegetables and greens.
Smarts #1: Adding a parmesan rind to the soup infuses it with flavor, but skip it if you don't have a rind to use.
Smarts #2: Using frozen, cubed butternut squash can save time on prep.
Smarts #3: If not serving all of the soup right away, boil the pasta separately and just add it to each bowl before serving.
Ingredients
- Butternut squash - 12 oz , peeled and cubed
- Swiss chard - 1 bunch , leaves torn and stems chopped
- Onions, medium - 1/2 , diced
- Garlic - 3 cloves , chopped
- Sage, fresh - 2 leaves , finely chopped
- Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
- Beans, kidney (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, olive - 1 Tbsp
- Thyme, dried - 1/2 tsp
- Stock, any type - 4 cups
- Tomatoes, petite diced (14 oz / 397 g) - 1 can , drained
- Bay leaves - 1
- Cheese, parmesan rind (opt) - 1
- Pasta, any small gluten-free shape - 2 oz
- Vinegar, balsamic - 2 tsp
- Cheese, parmesan (opt) - 1 oz , grated
Prep
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Butternut squash / Chard / Onions / Garlic / Sage - Prep as directed. Store squash and chard in their own containers. Combine onions, garlic, and sage. (Can be done up to 5 days ahead)
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Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 2 days ahead)
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Beans - Drain and rinse.
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Make
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Heat a Dutch oven with oil over medium heat. To heated oil add mushrooms and saute until golden brown and very tender, 5 to 6 minutes.
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Add chard, onions, garlic, sage, and dried thyme with some salt. Saute until onions are translucent, 6 to 8 minutes more.
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Add stock, tomatoes, bay leaves, parmesan rind, and squash. Bring to a simmer. Cover and simmer (reduce heat as needed), until squash is nearly tender, about 10 minutes.
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Remove lid and stir in pasta. Simmer until pasta is tender (check package for recommended time).
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When pasta is tender, remove soup from heat. Remove and discard bay leaves and parmesan rind. Stir in beans and balsamic vinegar. Taste and season with some salt and pepper.
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Serve soup with some parmesan cheese on top. Enjoy!
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