I’m not sure that I can convey how much I like this soup.
Although, it is so chunky and amazing, it really should probably be called a stoup. It is full of butternut squash, carrots and tomato-y goodness – and with some Italian spices, this stew/soup/stoup is one of my personal favorites. For forever.
Minestrone Stoup (GF)
3 c tomatoes
3 c vegetable stock
1 t thyme
2 T basil
1 T oregano
2 c cooked white beans
2 c cooked garbanzo beans
1 c uncooked butternut squash
1/2 c onion, chopped
3 cloves garlic, minced
1 carrot, chopped
Salt and pepper to taste
1. Sauté the onions and garlic and once the onions are translucent, add the carrots. Sauté for a few minutes before adding the butternut squash, 2 cups of the vegetable stock and spices.
Bring to a boil and then reduce heat and cover. Let simmer until the carrots and butternut squash are at the desired consistency.
2. Add the tomatoes remaining vegetable stock and bring to a boil. Keep at a rolling boil for five minutes.
3. Add the beans and cook the soup until boiling, then reduce to a low heat. You don’t want to overcook the beans. Serve immediately.
Because this minestrone doesn’t have pasta, it will be good as leftovers, but I recommend freezing what you won’t eat in the next day or two.