Warm up with a bowl of my favorite Winter Minestrone Soup! It's hearty and filled with butternut squash, white beans, spinach, and garlic!
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3–4 large carrots, diced (about 2 cups)
- 4 celery stalks, diced (about 2 cups)
- 1 small butternut squash, peeled, seeded and diced (about 2.5 cups)
- 2 medium zucchini, diced (about 2 cups)
- 2 tablespoons minced garlic
- 2 teaspoons minced fresh thyme
- 1 (26 ounce) can diced tomatoes
- 6–8 cups chicken stock
- 3.5 teaspoons Salt
- 1 teaspoon Pepper
- 1 (15 ounce) can white beans, rinsed and drained
- 6 ounces fresh baby spinach
- 1/4 cup fresh lemon juice
- 2 tablespoons pesto
- In a large pan heat the olive oil over medium heat. Add the onions, carrots, celery, and butternut squash, and 1/2 teaspoon salt and cook for about 8-10 minutes until veggies begin to soften. Add zucchini, garlic and thyme and cook for another 3-5 minutes.
- Add the tomatoes, chicken stock, 3 teaspoons of salt, 1 teaspoon of pepper, and stir to combine. Bring soup to a boil then lower heat to simmer uncovered for 30 minutes.
- Add the beans and heat through. Add more stock if needed.
- Just before serving add the spinach and toss with the soup until wilted. Stir in lemon juice, pesto, and more salt to taste.
Adapted from Ina Garten