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AUTUMN SQUASH & BEAN MINESTRONE SOUP
Completely vegan satisfying, veggie packed, simply seasoned, comforting minestrone soup will be sure to shift you into the fall mood! Jam packed with flavour and full of nutritious ingredients. Enjoy as an appy, side dish, or in a large bowl as a complete meal for lunch or dinner. Don't forget to add some fresh slices of your favourite bread for dipping!
Cook Time 1 & 1/2 - 2 hours
Passive Time 2 & 1/2 hours
Servings
servings
Ingredients
Naturally Natalie's HOMEMADE PESTO RECIPE
Cook Time 1 & 1/2 - 2 hours
Passive Time 2 & 1/2 hours
Servings
servings
Ingredients
Naturally Natalie's HOMEMADE PESTO RECIPE
Recipe Notes

For a gluten-free version use, gluten free pasta noodles of choice!

The soup can be thin and focused on the broth, or it can be thick and stew-like depending on how much liquid you want to add.

Soup can be stored in fridge in an airtight container for 3-4 days or in freezer for 4-6 months.

Pasta contained in soup may become mushy when thawed.

squash and bean minestrone soup

Our veggie garden is really starting to dwindle down meaning summer is officially coming to an end. I no longer have to ask my husband to load up the veggies in the back of the Kubota… just one of my hands will do! Which is all I needed when I picked up this beautiful butternut squash a few mornings ago and then pondered on what to do with it. Ah ha! I’ve got it… the little light in my brain I was telling you about that doesn’t always seem to light up when I want it too! Why, minestrone soup of course! … where is the tongue face emoji when you need it?! 🙂

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