Hearty Squash Minestrone
October 1, 2024
This minestrone hits all the marks. It’s brimming with spicy Italian sausage and hearty cannellini beans, overflowing with veggies (carrots, celery, butternut squash and Swiss chard, to be precise), packed with enticing herbs (rosemary, oregano, thyme), rounded out with tomatoes and topped with circle-shaped pasta. We’re pretty sure it will be the healthiest, heartiest minestrone you’ve ever had, with an irresistible SpaghettiOs vibe.
The inspiration for this soup is fresh, seasonal produce and herby fall flavor. Rich, spicy sausage adds protein and umami, and the herbs and aromatics infuse it with an unmistakable autumnal taste. The tomatoes give this soup an acidic pop and a creamy texture, and the round pasta guarantees kids (and nostalgic adults) will come back for seconds.
Our Hearty Squash Minestrone is bursting at the seams with fiber, protein, nutrients, flavor and fun. It will warm you up on chilly nights and be a hit with all the eaters in your house. Make a big batch on Sunday night, and feed the whole family for a week.
SERVINGS
8
PREP TIME
15 min
COOK TIME
30 min
Ingredients
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2tablespoons extra virgin olive oil
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1pound ground mild Italian sausage
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1yellow onion, diced
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2celery ribs, diced
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2carrots, peeled and diced
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4cloves garlic, minced
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12-pound butternut squash, peeled, seeded and cut into 1/2-inch cubes
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128-ounce can crushed tomatoes
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1tablespoon tomato paste
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6cups chicken broth
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1 1/4cups dry, large ring pasta
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2cans cannellini beans, drained and rinsed
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2bay leaves
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1teaspoon dried thyme
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3/4teaspoon dried oregano
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3sprigs fresh rosemary, leaves finely chopped
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1bunch Swiss chard, thinly sliced into ribbons
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Sea salt, to taste
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Black pepper, to taste
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Parmesan cheese, for serving
Directions
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1
Heat 1 tablespoon olive oil in a deep soup pot or Dutch oven over medium heat. In a separate pot, boil the pasta in salted water until just below al dente. Drain the pasta and set aside.
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2
Add the sausage to the Dutch oven, crumble it and season with sea salt and pepper. Cook until browned, then transfer the sausage to a bowl using a slotted spoon and set aside.
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3
Add the remaining tablespoon of olive oil to the pot, then add the onion, celery and carrots, and cook until softened (but not browned). Stir in the garlic and tomato paste; season with sea salt, pepper, thyme, oregano and rosemary.
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4
Stir in the chicken broth, crushed tomatoes, bay leaves, beans and butternut squash. Return the sausage to the pot and bring the soup to a simmer.
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5
Cover the soup and simmer until the butternut squash is cooked through, about 15 to 20 minutes.
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6
Uncover and stir in the Swiss chard, cooking until wilted and tender, about 5 minutes. Stir in the pasta. Taste and adjust seasoning as needed.
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7
Serve the soup topped with shaved Parmesan cheese and additional fresh rosemary. Enjoy!