Go Back
Print

Butternut Squash Minestrone Soup

Ingredients

  • 1 TABLESPOON EVOO
  • 1 lb ground Italian Sausage
  • 1 chopped yellow onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 12 oz bag chopped butternut squash
  • handful of fresh//frozen spinach
  • 1 TABLESPOON Italian Seasoning
  • a few basil leaves cut in thin garnishing
  • 1 can diced tomatoes
  • 1 teaspoon salt
  • dash pepper
  • 32 oz chicken stock/broth
  • 2 cups water
  • 1 thinly sliced average zucchini
  • 1-2 cups pasta (your choice)
  • 1 can northern beans
  • 1 can bacon and bean soup (Campbells)

Instructions

  1. In a large stock pot, add your EVOO & brown your Italian Sausage.

  2. Once fully cooked, remove from pot & set aside

  3. In remaining oil left in the pan, sauté onion, celery and carrots together. After 5 minutes, add the butternut squash over medium heat and sauté with the lid on. Checking & stirring every few minutes.

  4. Once butternut squash is slightly tender, add Italian seasonings, s & p, and cut basil.

  5. Add can of tomatoes and fresh (or frozen) spinach

  6. Add both cans of beans.

  7. Add cooked Italian Sausage, broth & water.

  8. Simmer on medium heat until a slow boil.

  9. Reduce and simmer of medium to low heat for a couple of hours.

  10. Before serving, add sliced zucchini & pasta. Give time to cook & for pasta to become tender.

  11. Serve in large bowls with crunchy bread - DELISH!