Prep: 15 mins – Cook: 30 mins – Total: 45 mins
- 2 tablespoons coconut oil or cooking oil of choice
- 1 large about 1 cup onion, diced
- 3-4 cloves about 1 teaspoon garlic, minced
- 1 teaspoon fresh grated ginger
- 2 carrots about ½ cup, peeled and chopped
- 2 stalks about 2 tablespoons diced celery
- 1 cup cubed butternut squash
- 2 ears about 1 ½ cups fresh or frozen corn kernels (I used fresh in recipe testing)
- 3 cups vegetable broth
- 1 28 ounce can crushed tomatoes with basil (I used Muir Glen brand in recipe testing)
- 1 15.5 ounce can white kidney beans, including liquid (may also drain and rinse if desired)
- 1/4 cup nutritional yeast plus addiitonal for serving if desired
- 2 teaspoons dried oregano
- 1 teaspoon crushed red pepper plus additional for serving if desired
- 3 fresh sage leaves
- 3 sprigs fresh thyme
- Salt and cracked black pepper to taste
- 2-3 cups cooked whole grain pasta for serving
- Heat oil in a large soup pot over medium-high heat. Add onion and salt and cook until onion is translucent, about 5 minutes. Add garlic, ginger, carrot, and celery and cook additional 2-3 minutes. Add squash and corn and cook 2-3 more minutes, adding more salt as needed throughout cooking process.
- Stir in broth, tomatoes, beans, nutritional yeast, oregano, crushed red pepper, and black pepper to taste. Add fresh sage and thyme and bring to a boil before decreasing to a simmer. Simmer for about 15 minutes or until soup is hot and flavors have melded.
- To serve, spoon cooked pasta into separate soup bowls and ladle minestrone on top. Stir to combine and sprinkle with more nutritional yeast and crushed red pepper if desired.
- Store cooked pasta separately from leftover soup to prevent mushy noodles upon reheating. Soup may be stored in the refrigerator for up to one week or stored in the freezer (hold the pasta) for up to three months.
This delicious recipe and photos were created by GratefulGrazer.com, we simply shared it! Please check them out as they have so many other great ideas!