Winter Vegetable Minestrone Soup

By lisatitus222

Ingredients

• 1-2 Tbsp. Olive oil
• 1 c. Diced onion
• 1 c. Diced celery
• 1 c. Diced red bell pepper
• 2 c. Diced carrots
• 2-4 large cloves of garlic, smashed and minced
• 2 c. Cubed butternut squash
• 5-6 c. Vegetable broth
• 1 c. Canned tomato sauce
• 1 15 oz. can cannellini beans, rinsed and drained
• 1 bay leaf
• 1 tsp. Parsley
• 1/2 tsp. Sea salt
• 1/4 tsp. Garlic powder
• 1/4 tsp. Dried basil
• 1/8 tsp. Dried oregano
• 1 c. Ditalini pasta, or equivalent
• 1 French or Italian style baguette
• Softened sweet cream butter

Preparation

Step 1

Heat 1-3 Tbsp of your favorite olive oil over medium heat in a large pot.
Add the onions, carrots, celery, butternut squash and bell pepper, and cook on medium heat, stirring occasionally, until the vegetables soften, approx 10 minutes.
Add the garlic towards the end to prevent burning.
Next add your tomato sauce and 5 cups of vegetable broth (save the other cup to add later if desired) along with your bay leaf, garlic powder, basil and oregano.
Save the salt for the end and season to taste.
Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
While your soup simmers, bring a pot of water to boil and cook your pasta .
Discard the bay leaf.
Add the beans and cooked pasta and heat through.
If the soup is too thick, add the extra cup of vegetable broth.
Serve with slices of crusty baguette