Autumn Minestra Soup
  • 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
  1. 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.
  2. 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.
  3. 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