Winter minestrone
Warm up with this hearty plant-based soup.
This winter minestrone is adapted from a recipe by the Food Network’s “Barefoot Contessa” star, Ina Garten. It is strictly plant-based and enhanced with the addition of winter vegetables.
Enjoy in good health!
Servings: 8
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups yellow onions, chopped
- 2 cups carrots, diced into 1/2-inch pieces
- 2 cups diced celery, diced into 1/2-inch pieces
- 4 cloves garlic, minced
- 1 cup peeled butternut squash, diced into 1/2-inch pieces
- 1 cup peeled kohlrabi or chayote, diced into 1/2-inch pieces
- 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
- 1 26-ounce can diced tomatoes
- 6 to 8 cups vegetable stock, preferably homemade and unsalted
- 1 tablespoon Kosher salt (or 1/2 tablespoon table salt), optional. Omit if your vegetable stock is salted.
- 1 bay leaf
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 15-ounce can no-salt-added cannellini beans, drained and rinsed
- 2 cups cooked small whole-grain pasta, such as ditalini, small macaroni, or small shells
- 1/4 cup red wine
- 10 ounces fresh baby spinach
- 2 tablespoons basil pesto
Directions
- Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the onions, carrots, and celery. Cook until fragrant, about 2 minutes. Then add garlic and cook for another 30 seconds. Next, add butternut squash, kohlrabi, and thyme. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
- Add the tomatoes, 6 cups of the stock, salt (if using), the bay leaf, black pepper, and smoked paprika. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
- Discard the bay leaf. Add the beans, cooked pasta, and wine. Bring to a boil until heated through. If the soup is too thick, add more stock or water.
- Gradually fold in spinach until just wilted but still very green, about 30 seconds. Stir in pesto and adjust salt to taste, then serve immediately.
Nutrition information (per serving)
- Serving size: 2 cups
- Calories: 230
- Total fat: 6 g
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 400 mg
- Total carbohydrate: 36 g
- Dietary fiber: 7 g
- Total sugars: 10 g
- Protein: 8 g
Note: Nutrition information does not include added salt.
Recipe contributed by Linda Shiue, MD.