Spring is finally here in Sweden, and I couldn’t be more excited about it – I can’t wait to enjoy all the fresh vegetables and summer foods, barbecues and picnics! The only thing I will miss are hot, hearty vegetable soups.
Knowing that it will be off the menu soon I think now is a good time to indulge in my favourite soup one last time before summer is finally here. Oh Minestrone, how I will miss you!
Minestrone Soup Recipe
2015-04-21 18:45:47
Serves 6
Ingredients
- olive oil
- 1 1/2 cup chopped onion
- 3 carrots, diced
- 3 celery stalks, diced
- 2 1/2 peeled and diced butternut squash
- 4 garlic cloves, crushed
- 2 tsp chopped fresh thyme
- 700g/24 oz crushed tomatoes
- 1,4 liter/47 oz vegetable broth
- 1 tbsp salt
- 1 ½ tsp pepper
- 1 bay leaf
- 400 g/14 oz cannellini beans, rinsed
- 1 cup macaroni
- 230 g/8 oz baby spinach
- 1/2 cup dry white wine
Instructions
- Sauté onion, carrots, celery, butternut squash, garlic and thyme in 2 tbsp of olive oil in a large pot over medium heat for 8–10 minutes.
- Add crushed tomatoes, vegetable broth, bay leaf, salt and pepper and bring to a boil.
- Lower the heat and let simmer for 30 minutes until the vegetables are soft. In the meantime, cook the macaroni in a separate pot according to the instructions on the package. Drain and set aside.
- Remove the bay leaf, add beans and cooked macaroni and heat through. Add spinach and cook for a minute or so, and finally add the wine, stir and serve!
Notes
- This minestrone soup recipe is even tastier when served with fresh garlic bread - I will post the recipe for that in another post soon! 🙂
Sofia von Porat https://sofiavonporat.com/
