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Life is but a Dish Winter Minestrone Soup

Winter Minestrone Soup

  • Yield: 6 1x


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
  • 34 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
  • 68 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


  1. 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.
  2. 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.
  3. Add the beans and heat through. Add more stock if needed.
  4. 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