Autumn Minestra Soup
| Servings |
| 8people |
|
|
Ingredients
- 2cups (about 3 ounces) arugula
- 1clove garlic
- 4tablespoons olive oil, divided
- Salt and pepperto taste
- 2 onions, thinly sliced or chopped
- 2cloves garlic, thinly sliced
- 1cups 3/4-inch cubes butternut squash
- 1bunch (pound) broccoli spigarello or broccoli rabe, tough ends trimmed, roughly chopped
- 4cups low-sodium vegetable stock or broth
- 1/2cup cooked cannellini or garbanzo beans, rinsed and drained
- 1cup cooked butter beans, rinsed and drained
- 1/2cup haricot verts or slender green/string beans, trimmed
- Shaved Parmesan cheese curls and extra-virgin olive oilfor garnish
Instructions
- 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.
- 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.
- 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 |
|