Minestrone With Butternut Squash & Fresh Corn!
Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the late summer harvest.
With only 185 calories per serving and loaded with a variety of healthy vegetables, this is a soup you can have for lunch or dinner without guilt and without loads of sodium as is common with most soups.
2 Tbs. olive oil
1 cup sliced leeks
1 cup chopped celery
1 cup chopped red bell pepper
1 tsp. salt, optional
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh sage, or 2 tsp. dried sage
1/2 tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz. can or 11/2 cups cooked white beans, rinsed and drained
1 cup fresh or frozen corn kernels
1/2 tsp. balsamic vinegar
2–3 Tbs. chopped fresh mint, plus more for garnish, optional
1. Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
2. Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
Serving Size: 2 cups
Carbs: 30 g (the good kind!)
Fat: 5 g
Saturated Fat: 0.5 g
Fiber: 9 g
Protein: 7 g
Sodium: 130 mg
Sugar: 7 g
Recipe by: Susie Middleton, Updated: Sept. 19, 2019. Original: Aug. 7, 2013. Vegetarian Times
Photo by Anaïs & Dax
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