When the winter months come around my favorite thing to make is soup! I’m obsessed with soup and trying new soup recipes. I love to make a huge pot and have leftovers all week long.
This recipe is loaded with veggies and is super tasty. The thyme and pesto add great herb flavor. If you want to add meat, I’ve also made it with diced pancetta. Feel free to change up the ingredients to suit your tastes, enjoy!
Vegetable Minestrone Soup
- 1 large yellow onion, diced
- 4 large carrots, peeled and diced
- 4 stalks celery, chopped
- 1 medium butternut squash, peeled and cubed
- 4 cloves garlic, minced
- 1 – 28 oz. can of diced tomatoes
- 32 oz. reduced sodium chicken broth
- 2 cups water
- 2-3 teaspoons fresh thyme
- 3 bay leaves
- pepper, to taste
- 3/4 cup couscous
- 2 – 15 oz. cans cannellini beans, drained and rinsed
- 2-3 tablespoons pesto
- 10 oz. fresh spinach
- In a large pot heat 2 teaspoons of olive oil over medium heat. Add onions, carrots, celery, and squash. Cook until softened, about 8 minutes. Add the garlic and cook another minute. Add the diced tomatoes (including the juice), chicken broth, water, thyme and bay leaves. Season with pepper. Bring to a boil and then lower the heat to simmer. Simmer about 30-40 minutes, or until the vegetables are tender.
- Stir in the couscous and simmer for 5 minutes.
- Discard the bay leaves. Stir in the cannellini beans, pesto and spinach. Serve and enjoy!
Makes a TON! (8-10 servings)
Recipe adapted from Crave by Random House