Autumn Minestra Soup

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.

Autumn Minestra Soup

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Servings

8 people

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Ingredients

• 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

Ingredients 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

Servings 8 people Print Recipe

Instructions

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.

Recipe Notes

Nutrition Facts

Autumn Minestra Soup

Amount Per Serving

Calories 139

* Percent Daily Values are based on a 2000 calorie diet.

 

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