October's Minestrone Soup


Shorter days, less sunlight, colder weather, fleece jackets, and ear bands. It must be time for soup! Nothing beats a good bowl of soup on a chilling day, even if it's warmed up from the day before. Soup can also be a great way to get your veggies in, especially when cold salads don't seem to sound as good as they did in the summer.

Here's a variation on classic minestrone soup that I made last weekend. I started with a recipe from Cooking Light and tweaked it I was much happier. Enjoy!


October's Minestrone Soup

In a big soup pot, saute 3 minutes:

  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • 3 cloves garlic
Add and cook until vegetables are tender:
  • 4 cups peeled, cubed butternut squash
  • 1 cup green beans
  • 1 large carrot, diced
  • 1/2 bunch kale
  • 1 tsp dried oregano, crushed between palms
  • 1 tsp dried basil, crushed
  • 1/2 -1 tsp ground black pepper
  • 1/4 salt or to taste
  • 3 cups no-salt added broth (vegetable, chicken, or beef)
  • 24 oz. can petite diced tomatoes
Add and cook until pasta is tender, about 5-6 minutes
  • 1 can cannellini beans, or other white beans
  • 1/2 cup whole grain orzo or broken spaghetti noodles
If desired, serve with freshly grated Parmesan cheese!

Nutrition data: serving size 1 1/2 cup; 160 calories;  8 g protein, 30 g carbohydrate, 7 g fiber, 302 g sodium, 2 g fat, 3 units; 3 vegetables & 1 healthy starch