Delicious Living
  • 2 cups (about 3 ounces) arugula
  • 1 clove garlic
  • 4 tablespoons olive oil, divided
  • Salt and pepper (to taste)
  • 2 onions, thinly sliced or chopped
  • 2 cloves garlic, thinly sliced
  • 1 cups 3/4-inch cubes butternut squash
  • 1 bunch (pound) broccoli spigarello or broccoli rabe, tough ends trimmed, roughly chopped
  • 4 cups low-sodium vegetable stock or broth
  • 1/2 cup cooked cannellini or garbanzo beans, rinsed and drained
  • 1 cup cooked butter beans, rinsed and drained
  • 1/2 cup haricot verts or slender green/string beans, trimmed
  • Shaved Parmesan cheese curls and extra-virgin olive oil (for garnish)

Autumn Minestra Soup

Jeff Jackson | Delicious Living
  • Serves: 8 people
  • Calories per serving: 139

With no weighty pasta, this vegetable-studded soup makes a lovely first course—or an excellent weeknight dinner. Prep tips: In place of the butter beans, you can also use shell beans (shelled, blanched, and peeled). For a higher broth ratio, add another cup of liquid to the mix.

  1. Blanch arugula; drain and cool in ice water. In a blender or food processor, grind arugula, 1 clove garlic, and 2 tablespoons olive oil. Season with salt and pepper and set aside.
  2. In a large saucepan, heat remaining 2 tablespoons olive oil and add onions and sliced garlic; cook over medium-low heat until translucent, 10 minutes. Add squash and broccoli spigarello or rabe; cook until greens are wilted, about 8 minutes. Add stock or broth and bring to a simmer; cook about 10 minutes.
  3. Once flavors have blended, add cannellini or garbanzo beans, butter beans, and haricot verts or string beans. Return to a simmer, then remove from heat. Add arugula paste and stir. Season with salt and pepper. Ladle soup into bowls and serve, garnished with Parmesan cheese and a drizzle of olive oil.


Nutrition Facts Per Serving:
Calories: 139 calories
% fat calories: 42
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Protein: 5g
Carbohydrate: 17g
Fiber: 5g
Sodium: 253mg



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