Winter Minestrone Soup

Winter Minestrone Soup

This soup is so full of healthy vegetables it is like a multivitamin in a bowl!


•           1 Onion, Chopped

•           2 Carrots, Peeled & Chopped

•           2 Cloves of Garlic, Minced

•           2 Celery Stalks, Chopped

•           3 Tablespoons Olive Oil

•           4 Cups Chopped Greens (Kale, Chard, Spinach, etc)

•           2 Small Zucchini, Cut Into 1 Inch Cubes

•           1 Large Potato, Peeled And Cut Into 1 1/2 Inch Cubes

•           4 Cups Butternut Squash, Peeled And Cut Into 1 1/2 Inch Cubes

•           1 (14 Ounce) Can Peeled, Chopped Tomatoes

•           1 Quart Homemade Chicken or Vegetable Stock or your favorite ready made

•           1 (14 Ounce) Can Cannellini Beans

•           1/4 Cup Fresh Chopped Parsley

•           3 Tablespoons Finely Chopped Fresh Basil Salt & Pepper


•           To Serve: 5 Tablespoons Pesto Mixed With 5 Tablespoons Olive Oil

  and Grated Fresh Parmesan Cheese



•           In a large stock pot, heat the oil, then saute the onion, celery, carrots and  garlic until soft, then add the potatoes,

                zucchini, butternut squash,  tomatoes, and broth, and mix together

•           Ensure the vegetables are covered by liquid by at least 1 to 2 inches, adding water to cover the vegetables if

                 needed. Bring to a boil, then  cook for about 20 to 30 minutes over low heat until vegetables are tender

•           Add the parsley, basil, salt and pepper and mix well

•           Add the cannellini beans, and chopped greens, cover and simmer an  additional 15 minutes

•           Serve warm, with a drizzle of the pesto oil mixture on top