Minestrone Soup

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Minestrone Soup

The winds are starting to howl and there’s even a rumor of snow in the mountains. What this day needs is a hearty bowl of rustic peasant soup filled with the last of the season’s bounty.

Beautiful roasted delicata squash, spinach, tomatoes, white beans and pasta come together to help fight the evening chill.

I pulled saved pasta scraps from my freezer – leftover from when I made fresh pasta for pumpkin ravioli last month – but dried orecchiette would be lovely in this soup too.

November Minestrone Soup Recipe
November Minestrone Soup Recipe
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Nutrition Facts
November Minestrone Soup Recipe
Amount Per Serving
Calories 338 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 18mg 6%
Sodium 1040mg 43%
Potassium 1116mg 32%
Total Carbohydrates 48g 16%
Dietary Fiber 7g 28%
Sugars 15g
Protein 14g 28%
Vitamin A 162%
Vitamin C 26%
Calcium 9%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.
Cuisine Vegan, Vegetarian
Servings
Ingredients
  • 1 medium red onion diced
  • 1 large carrot halved and chopped
  • 2 large stalks celery diced
  • 1 1/2 tablespoons olive oil divided
  • 1 teaspoon kosher salt divided
  • 1 teaspoon freshly ground black pepper divided
  • 4-5 cups chicken or vegetable broth
  • 1 small delicata squash
  • 1 cup cooked white beans
  • 1/4 cup uncooked fresh pasta or dried orecchiette pasta
  • 1/2 cup fresh spinach stems removed
  • 1/2 cup grape tomatoes halved
Cuisine Vegan, Vegetarian
Servings
Ingredients
  • 1 medium red onion diced
  • 1 large carrot halved and chopped
  • 2 large stalks celery diced
  • 1 1/2 tablespoons olive oil divided
  • 1 teaspoon kosher salt divided
  • 1 teaspoon freshly ground black pepper divided
  • 4-5 cups chicken or vegetable broth
  • 1 small delicata squash
  • 1 cup cooked white beans
  • 1/4 cup uncooked fresh pasta or dried orecchiette pasta
  • 1/2 cup fresh spinach stems removed
  • 1/2 cup grape tomatoes halved
November Minestrone Soup Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
November Minestrone Soup Recipe
Amount Per Serving
Calories 338 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 18mg 6%
Sodium 1040mg 43%
Potassium 1116mg 32%
Total Carbohydrates 48g 16%
Dietary Fiber 7g 28%
Sugars 15g
Protein 14g 28%
Vitamin A 162%
Vitamin C 26%
Calcium 9%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash in half vertically and place cut side up in a small roasting pan. Drizzle with half of the olive oil and half of the salt and pepper. Bake for 30 minutes, or until fork tender. Remove from oven and let cool.
  3. In a medium dutch oven, saute onion, carrot and celery over medium heat for 5 minutes. Season with remaining salt and pepper. When the delicata is cool enough to handle, gently scoop out pulp and add it to the vegetables. Add broth and bring to a gentle boil. Add the pasta, cooked beans, spinach and grape tomatoes. Cook for 10-15 minutes or until pasta is done.
  4. Serve immediately with crusty bread.
Recipe Notes

Yield: Serves 2

Calories per serving: 449

Fat per serving: 10g

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