Autumn Minestrone

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 1 tbsp. vegetable oil
  • 1 lb. ground sirloin
  • 3 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 1 cup diced yellow onion
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • 2 tbsp. chopped fresh sage
  • 4 cups cubed peeled butternut squash
  • 32 oz. vegetable broth
  • 3 cups water
  • 2 (15.5 oz) cans dark kidney beans, rinsed and drained
  • 14.5 oz. can diced tomatoes, undrained
  • 1 cup ditalini pasta
  • Garnish: chopped fresh sage, black pepper

Directions

  1. In a large Dutch oven, heat oil over medium-high heat. Add beef, 1 tsp salt and 1/2 tsp pepper; cook until beef is browned and crumbly, about 5 minutes.

  2. Add onion, celery, garlic and sage; cook, stirring occasionally, until veggies are tender, about 5 minutes.

  3. Stir in squash, broth, 3 cups water, beans, tomatoes, remaining 2 tsp salt and remaining 1/2 tsp pepper; bring to a boil. Add pasta; cook, stirring occasionally, until pasta and squash are tender, about 15 minutes. Garnish with sage and pepper.

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