Hearty Minestrone Butternut Soup

For a nutritious, filling, and delicious meal that will be enjoyed by the whole family, consider trying the Hearty Minestrone Butternut Soup! This soup is rich in vitamins A and C, iron, folate, fiber, and protein, providing both great taste and essential nutrients. The components of this dish are known to support the immune system as well as skin eyes, heart and brain health.

Combining pasta, corn, beans, and butternut squash provides a hearty starchiness, while fragrant vegetables such as garlic, onion, and celery bring loads of flavor. The flavorful tomato base enhances the richness, and fresh herbs add a refreshing touch, creating a soup that is a complete and delightful dish.

Tip: Make double the batch because you're going to want leftovers all week long!

Hearty Minestrone Butternut Soup

Serves: 4

Prep time: 15 minutes

Cooking time: 30 minutes

Ingredients

• 1 tsp fennel seed

• 1 cup chopped yellow onion

• 6 cloves garlic, minced

• 1 cup chopped carrots

• 1 cup chopped organic celery

• 1 cup peeled and cubed butternut squash (3/4" cubes) (or other type of squash, like delicata, acorn, or carnival)

• 1 cup fresh or frozen corn

• 1 Tbsp dried oregano

• 2 bay leaves

• 4 1/2 cups vegetable broth

• 28-ounce can organic crushed tomato, with or without basil

• 15.5 ounce can white beans, drained (navy beans, northern beans, cannellini beans, or chickpeas)

• 1 cup organic legume-based or whole grain pasta

• 2 cups chopped spinach

• 2 Tbsps chopped parsley

• nutritional yeast, to taste (optional)

• chopped basil, to taste (optional)

• crushed red pepper, to taste (optional)

Directions

1. Heat a large pot over medium-high heat. Add the fennel seed and cook until fragrant, about a minute.

2. Add the onions, stirring consistently. Cook until translucent, about 3 minutes.

3. Stir in the garlic and cook for 30 seconds.

4. Add the celery, carrot, and squash. Cook until they begin to soften, about 4-5 minutes.

5. Stir in the corn, oregano, and bay leaves until they coat the vegetables.

6. Add the crushed tomatoes and vegetable broth to the pot and bring to a boil. Reduce the heat to medium and simmer 10 minutes.

7. Stir in the beans and dry pasta. Cook until the pasta is tender, about 10 minutes.

8. Stir in the parsley and spinach until the spinach is slightly wilted.

9. Season with salt and pepper as desired.

10. Ladle into bowls and top with nutritional yeast, chopped basil, and crushed red pepper.

Nutrition Information

Per serving: 490 calories, 30 grams protein, 5.5 grams total fat, 0 saturated fat, 0 trans fat, 65 grams net carbohydrate, 26 grams fiber, 631 mg sodium

Meets over 100 percent of the RDA for the following vitamins: B1, B2, B3, B5, B6, B12, vitamin A

Meets over 50 percent of the RDA for the following vitamin and minerals: vitamin C, copper, manganese, vitamin K