AUTUMN SQUASH & BEAN MINESTRONE SOUP
Completely vegan satisfying, veggie packed, simply seasoned, comforting minestrone soup will be sure to shift you into the fall mood! Jam packed with flavour and full of nutritious ingredients. Enjoy as an appy, side dish, or in a large bowl as a complete meal for lunch or dinner. Don’t forget to add some fresh slices of your favourite bread for dipping!
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AUTUMN SQUASH & BEAN MINESTRONE SOUP
Completely vegan satisfying, veggie packed, simply seasoned, comforting minestrone soup will be sure to shift you into the fall mood! Jam packed with flavour and full of nutritious ingredients. Enjoy as an appy, side dish, or in a large bowl as a complete meal for lunch or dinner. Don’t forget to add some fresh slices of your favourite bread for dipping!
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| Servings |
| 8-10servings |
| Cook Time | Passive Time |
| 1 & 1/2 – 2 hours | 2 & 1/2hours |
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Ingredients
- 2.5cups dried navy or cannellini beans*soaked overnight
- 2tablespoons extra virgin olive oil*plus more for drizzling
- 1large yellow vidalia onionfinely chopped
- 2small leeks*or 1 extra large*, white & pale green parts only, finely chopped
- 3 celery stalkschopped
- 2large garlic clovesminced, or finely chopped
- sea salt & pepper
- 1 butternut squashpeeled, cut into small cubes
- 4cups vegetable broth(I like to use Organic Vegetable Broth Low Sodium by Pacific foods)
- 3cups filtered water
- 4cups dry pasta noodles of choice(I used Organic Kamut Rotini Noodles by Artesian Acres)
- 1cup fresh parsleyleaves, chopped
- 3 bok choytrim stem off – just the end. leave the tender baby in the middle of ea. bok choy
Naturally Natalie’s HOMEMADE PESTO RECIPE
- 2cups fresh baby spinachends removed
- 2cups fresh basil leaves
- 4 sundried tomatoesoil drained
- 1large garlic clovechopped in half
- 2tablespoons lemon juicefreshly squeezed
- 1tablespoon extra virgin olive oil+ 1 tablespoon water
- sea salt & peppersprinkle of each
- 1/2small avocado*add for extra creaminess
Recipe Notes
For a gluten-free version use, gluten free pasta noodles of choice!
The soup can be thin and focused on the broth, or it can be thick and stew-like depending on how much liquid you want to add.
Soup can be stored in fridge in an airtight container for 3-4 days or in freezer for 4-6 months.
Pasta contained in soup may become mushy when thawed.