Nourishing Winter Minestrone Soup that’s packed with seasonal vegetables like kale and butternut squash. A must-make throughout the cold winter months.
1 tablespoon olive or avocado oil
1 yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
3 cloves garlic, minced
1 tablespoons tomato paste
2 cups cubed butternut squash
1, 15 oz can great northern beans, drained and rinsed
1, 14 oz can fire-roasted tomatoes
4 cups vegetable stock
1 1/2 teaspoons salt + more to taste
½ teaspoon fresh cracked black pepper
2 cups chopped kale
In a large, (5.25 quart or more) heavy pot, heat the olive oil over medium-high heat. Add the onions, carrots and celery to the pot and stir. Saute until onions are starting to become translucent and soft, about 3 minutes.
Add the oregano, thyme, rosemary, garlic, and tomato paste to the pot; stir for about 30 seconds. Add the butternut squash and white beans. Season the vegetables with salt and pepper. Stir to combine.
Add the diced tomatoes and vegetable stock to the pot. Bring it to a boil. Cover the pot and turn down the heat to let the soup simmer until the butternut squash pieces are tender, about 20-30 minutes.
Add the chopped kale to the soup and place the lid on the pot. Let the soup simmer until the kale is wilted and bright green; about 2 minutes. Taste the soup and season with additional salt and pepper to taste. Ladle the soup into bowls. Top with vegan “parm” or shaved hard cheese (dairy-free or regular) and enjoy with crusty bread.
Store the leftover soup in an airtight container in the fridge for up to a week or in the freezer for three months.