Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
Add to Collection
Go to Collections
No ratings yet
Butternut Minestrone Soup
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
15
servings
Calories:
146
kcal
Ingredients
2
tbsp.
olive oil
1
large
yellow onion
(chopped)
2
medium
carrots
(diced)
3
medium
garlic cloves
(minced)
4
cups
vegetable broth
4
cups
water
8
oz.
can tomato paste
2 ½
cups
baking potato
(peeled and cubed)
1
cup
green beans
(cut into 1 inch pieces)
2
cups
frozen chopped spinach
2 ½
cups
peeled and cubed butternut squash
16
oz.
can cannellini beans
1
cup
whole wheat orzo
¼
cup
grated parmesan cheese
US Customary
-
Metric
Instructions
Heat the olive oil over medium-high heat in a large pot. Add the onion and carrots and stir until the begin to soften - about 3 minutes.
Mix in the garlic and continue to cook for another minute.
Stir in the vegetable broth, water, and tomato paste. Mix until the tomato paste is fully combined.
Add the green beans, potato, and spinach.
Bring to a boil and then cover and simmer for 15 minutes. Stir occasionally.
Add the butternut squash and cannellini beans. Continue to simmer for 10 more minutes.
Mix in the orzo pasta. Simmer for 1 more minute and then turn off the heat.
Ladle the soup into bowls and top with a spoonful of grated Parmesan cheese.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
146
kcal
|
Carbohydrates:
26
g
|
Protein:
6
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
489
mg
|
Potassium:
492
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
6707
IU
|
Vitamin C:
13
mg
|
Calcium:
96
mg
|
Iron:
2
mg