Autumn Minestrone Soup
This is a minestrone variation that uses butternut squash and giant couscous. The couscous cooks directly in the pot, and its starches help to thicken the broth. It's a one-pot meal that's packed with vegetables and finished with kale and lemon juice.
Ingredients
Ingredients (Serves ~8-10)
- 2 leeks diced
- 3-4 medium carrots diced
- 4 celery sticks diced
- 1 large butternut squash about 2.5 lbs, peeled and cut into small, bite-sized pieces
- 6 garlic cloves finely chopped
- 2 tablespoons fresh thyme leaves
- 2 teaspoons smoked paprika
- 2 cans chopped tomatoes 15 oz
- 6 1/2 to 8 cups vegetable or chicken stock
- 2 cans cannellini beans 15 oz, drained
- 1 1/4 cups giant couscous pearl
- 2 large handfuls black kale or other leafy greens, shredded
- Juice of 1 lemon
- Parmesan cheese optional, for serving
- 2-3 tablespoons olive oil
- Salt to taste
Instructions
- Heat olive oil in large pot and sauté leeks, carrots, and celery until soft.
- Add garlic, thyme, and paprika; cook 1-2 minutes.
- Stir in squash, tomatoes, and stock; bring to boil then simmer 10 minutes.
- Add cannellini beans and couscous; cook 8-10 minutes until couscous is tender.
- Stir in kale and cook until wilted.
- Season with salt and lemon juice.
- Serve with Parmesan cheese.
Notes
Add extra stock if soup is too thick. Use spinach instead of kale if preferred.