1 small butternut squash, peeled and cubed (about 3 cups)
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 can (14 oz) diced tomatoes, with juices
6 cups gluten-free vegetable broth
1 cup cooked or canned cannellini beans, rinsed and drained
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
Salt and pepper, to taste
1 cup gluten-free pasta (e.g., small shells or macaroni)
2 cups fresh spinach or kale, chopped
Fresh parsley or basil, chopped (for garnish)
Optional: Grated Parmesan cheese (ensure gluten-free if used)
Instructions
Prepare the Ingredients
Chop all vegetables and have them ready.
Combine Vegetables and Broth
In a large pot, add butternut squash, onion, carrots, celery, zucchini, green beans, diced tomatoes (with juices), and vegetable broth.
Season and Simmer
Stir in oregano, thyme, bay leaf, salt, and pepper. Cover the pot and bring to a boil over medium-high heat. Reduce the heat and simmer for 25–30 minutes, or until the butternut squash is tender.
Cook the Pasta
While the soup is simmering, cook the gluten-free pasta in a separate pot according to the package instructions. Drain and set aside.
Add Beans and Greens
Stir in the cannellini beans and fresh spinach or kale. Let the soup simmer for an additional 5 minutes.
Combine Pasta and Soup
Add the cooked pasta to the soup, or keep it separate and add it to individual bowls when serving to prevent overcooking.
Serve
Ladle the soup into bowls, garnish with parsley or basil, and enjoy. For an optional touch, sprinkle with grated Parmesan or a drizzle of olive oil.
Notes
To avoid mushy pasta, you can keep it separate and add it to individual servings.
For extra flavor, drizzle with a little olive oil or a squeeze of lemon juice before serving.
Enjoy your cozy bowl of Butternut Squash Minestrone! 🌟