Clean Eating Butternut Minestrone Soup
You can never have too many soup recipes, so give Clean Eating Butternut Minestrone Soup a try. One serving contains 156 calories, 7g of protein, and 3g of fat. For 69 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 15. 24 people were impressed by this recipe. If you have baking potato, yellow onion, carrots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. This recipe is typical of Mediterranean cuisine. It is brought to you by The Gracious Pantry. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is amazing. Users who liked this recipe also liked Clean Eating Southwestern Butternut Squash Soup, clean eating curry butternut squash soup, and Clean Eating Butternut Squash Soup With Coconut Milk And Cilantro.
Servings: 15
Ingredients:
2 1/2 cups peeled and cubed baking potato
2 1/2 cups peeled and cubed butternut squash
1 (16 oz.) can cannellini beans, drained and rinsed
2 medium carrots, diced
2 cups frozen chopped spinach
3 garlic cloves, minced
1 cup green beans cut into 1 inch pieces
2 tbsp. olive oil
1 cup whole wheat orzo pasta
1/4 cup Parmesan cheese
1 (8 oz) can tomato paste
4 cups vegetable broth
4 cups water
1 yellow onion, chopped
Equipment:
pot
bowl
ladle
Cooking instruction summary:
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.
Step by step:
1. Heat the olive oil over medium-high heat in a large pot.
2. Add the onion and carrots and stir until the begin to soften about 3 minutes.
3. Mix in the garlic and continue to cook for another minute. Stir in the vegetable broth, water, and tomato paste.
4. Mix until the tomato paste is fully combined.
5. Add the green beans, potato, and spinach. Bring to a boil and then cover and simmer for 15 minutes. Stir occasionally.
6. Add the butternut squash and cannellini beans. Continue to simmer for 10 more minutes.
7. 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.
Nutrition Information:
covered percent of daily need
