This Autumn Minestrone Soup has become a Fall staple. Composed of butternut squash, cannellini beans, and tomatoes and served with rice and cheese, this is the autumn version of my beloved minestrone soup. It is a carb festival.
Ingredients
- 1/2 butternut squash, seeded, peeled and chopped into 1" cubes
- 1/2 bag of cannellini beans soaked overnight or 1 can
- 1/2 large can of San Marzano tomatoes.
- 1 celery stalk, chopped
- 1 onion, diced
- 5 cloves garlic, minced
- 1 chopped herb of your choice: parsley, oregano, sage, or rosemary
- shredded Parmesan or Pecorino Romano cheese
- 1 cup white rice
- optional: 1/4 bunch of kale, roughly chopped
Directions
- Begin cooking the cannellini beans in boiling water lowered to a simmer.
- Cook the rice (I usually use a 1 to 1 proportion for white rice).
- While the beans are cooking, prepare the onion, garlic, and celery, then saute in olive oil.
- Seed, peel, and chop 1/2 of the butternut squash. (Use more than half if you prefer your soup to be squashier or save the rest for another meal).
- Once the onion is translucent, add the squash and saute about 10 minutes.
- Use your fingers to break up about 1/2 can of the tomatoes and add to the pot.
- Add the cannellini beans, herbs, salt, pepper, sugar, and 2-4 cups water or stock, depending on how thick you'd like the soup. Bring to a boil and simmer until the squash and beans are tender. Add more water/stock as necessary.
- To thicken the soup, mash up some of the butternut squash. You can do this by hand, by placing some of the soup in a food processor or blender, or by using an immersion blender.
- Add kale if using.
- Serve with a spoonful of white rice and plenty of cheese.
— stacita
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