Winter Vegetable Minestrone Soup

5 steps · 50 min total

1. 01

   Prep Vegetables

   Dice the onion and mince the garlic. Cut the butternut squash, zucchini, and carrot into 1-inch cubes.
2. 02

   Sauté Aromatics

   Warm about 1 tablespoon of olive oil in the bottom of a large stock pot over medium heat. Add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until it starts to soften and turn translucent.

   Stir in the minced garlic and cook for just another minute, until you can smell it — be careful not to let it brown.

3. 03

   Add Vegetables and Oregano

   Tip in the cubed butternut squash, zucchini, and carrot, along with the 2 teaspoons of oregano. Give everything a good stir to coat the vegetables in the oil and aromatics.
4. 04

   Simmer Soup Base

   Pour in the 8 cups of vegetable stock, the 28 ounces of canned tomatoes (crush them with your hands if they're whole), and the 2 tablespoons of tomato puree. Stir to combine everything, then bring it to a simmer and let it cook for 20 minutes, allowing the vegetables to soften and the flavors to meld.

   After 20 minutes, drain and rinse the two cans of cannellini beans and add them to the pot, along with the 2 cups of fusilli pasta. Continue to simmer for another 6 to 8 minutes, or until the pasta is al dente — it should be tender but still have a slight bite.

5. 05

   Serve

   Ladle the hot minestrone into bowls and serve immediately.