.
home
home
0
Hearty Squash MinestroneHearty Squash Minestrone
Hearty Squash Minestrone

Hearty Squash Minestrone

This minestrone hits all the marks. It’s brimming with spicy Italian sausage and hearty cannellini beans, overflowing with veggies (carrots, celery, butternut squash and Swiss chard, to be precise), packed with enticing herbs (rosemary, oregano, thyme), rounded out with tomatoes and topped with circle-shaped pasta. We’re pretty sure it will be the healthiest, heartiest minestrone you’ve ever had, with an irresistible SpaghettiOs vibe.
Logo
Recipe - WOODBURY (+Wines & Spirits)
Recipe: Hearty Squash Minestrone
Hearty Squash Minestrone
Prep Time15 Minutes
Servings8
Cook Time30 Minutes
Ingredients
2 tablespoons olive oil
1 pound ground pork or turkey mild Italian sausage
1 yellow onion, diced
2 celery ribs, diced
2 carrots, peeled and diced
4 cloves garlic, minced
1 - 2-pound butternut squash, peeled, seeded, and cut into ½ inch cubes
1 - 28-ounce can crushed tomatoes
1 tablespoon tomato paste
6 cups chicken broth
1 ¼ cups dry, large ring pasta
2 cans cannellini beans, drained and rinsed
2 bay leaves
1 teaspoon dried thyme
¾ teaspoon dried oregano
3 sprigs fresh rosemary, leaves finely chopped
1 bunch Swiss chard, thinly sliced into ribbons
Sea salt, to taste
Ground black pepper, to taste
Parmesan cheese, for serving
Directions
  1. Heat 1 tablespoon olive oil in a deep soup pot or Dutch oven over medium heat. In a separate pot, boil the pasta in salted water until just below al dente. Drain the pasta and set aside.
  2. Add the sausage to the Dutch oven, crumble it and season with sea salt and pepper. Cook until browned, then transfer the sausage to a bowl using a slotted spoon and set aside.
  3. Add the remaining tablespoon of olive oil to the pot, then add the onion, celery and carrots, and cook until softened (but not browned). Stir in the garlic and tomato paste; season with sea salt, pepper, thyme, oregano and rosemary.
  4. Stir in the chicken broth, crushed tomatoes, bay leaves, beans and butternut squash. Return the sausage to the pot and bring the soup to a simmer.
  5. Cover the soup and simmer until the butternut squash is cooked through, about 15 to 20 minutes.
  6. Uncover and stir in the Swiss chard, cooking until wilted and tender, about 5 minutes. Stir in the pasta. Taste and adjust seasoning as needed.
  7. Serve the soup topped with shaved Parmesan cheese and additional fresh rosemary. Enjoy!
15 minutes
Prep Time
30 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
1 pound ground pork or turkey mild Italian sausage
L&B Fresh All Natural Mild Italian Sausage
L&B Fresh All Natural Mild Italian Sausage, 16 Ounce
$8.99$0.56/oz
1 yellow onion, diced
Yellow Onions
Yellow Onions, 0.5 Pound
Huge Deal
$0.80 avg/ea was $1.15 avg/ea$1.59/lb
2 celery ribs, diced
Fresh Celery
Fresh Celery, 1 Each
$2.99
2 carrots, peeled and diced
Fresh Whole Carrots Bagged
Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb
4 cloves garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1 - 2-pound butternut squash, peeled, seeded, and cut into ½ inch cubes
Butternut Squash
Butternut Squash, 3 Pound
$5.97 avg/ea$1.99/lb
1 - 28-ounce can crushed tomatoes
Alessi Crushed Tomatoes
Alessi Crushed Tomatoes, 28 Ounce
$5.49$0.20/oz
1 tablespoon tomato paste
Contadina Tomato Paste
Contadina Tomato Paste, 6 Ounce
$1.49$0.25/oz
6 cups chicken broth
L&B Organic Low Sodium Chicken Broth
L&B Organic Low Sodium Chicken Broth, 32 Ounce
Deal
$3.99 was $4.59$0.12/oz
1 ¼ cups dry, large ring pasta
Creamette Large Rings Pasta
Creamette Large Rings Pasta, 16 Ounce
$2.29$0.14/oz
2 cans cannellini beans, drained and rinsed
Our Family Cannellini Beans
Our Family Cannellini Beans, 15 Ounce
$1.69$0.11/oz
2 bay leaves
L&B Bay Leaves
L&B Bay Leaves, 0.1 Ounce
$6.49$64.90/oz
1 teaspoon dried thyme
L&B Thyme
L&B Thyme, 0.8 Ounce
$5.39$6.74/oz
¾ teaspoon dried oregano
L&B Greek Oregano
L&B Greek Oregano, 0.6 Ounce
$5.19$8.65/oz
3 sprigs fresh rosemary, leaves finely chopped
L&B Fresh Rosemary
L&B Fresh Rosemary, 0.75 Ounce
$3.49$4.65/oz
1 bunch Swiss chard, thinly sliced into ribbons
Organic Green Swiss Chard Bunch
Organic Green Swiss Chard Bunch, 1 Each
2/$7 Huge Deal
$3.50 was $4.99
Sea salt, to taste
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Ground black pepper, to taste
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Parmesan cheese, for serving
Sartori Shredded Parmesan Cheese
Sartori Shredded Parmesan Cheese, 7 Ounce
$5.79$0.83/oz

Directions

  1. Heat 1 tablespoon olive oil in a deep soup pot or Dutch oven over medium heat. In a separate pot, boil the pasta in salted water until just below al dente. Drain the pasta and set aside.
  2. Add the sausage to the Dutch oven, crumble it and season with sea salt and pepper. Cook until browned, then transfer the sausage to a bowl using a slotted spoon and set aside.
  3. Add the remaining tablespoon of olive oil to the pot, then add the onion, celery and carrots, and cook until softened (but not browned). Stir in the garlic and tomato paste; season with sea salt, pepper, thyme, oregano and rosemary.
  4. Stir in the chicken broth, crushed tomatoes, bay leaves, beans and butternut squash. Return the sausage to the pot and bring the soup to a simmer.
  5. Cover the soup and simmer until the butternut squash is cooked through, about 15 to 20 minutes.
  6. Uncover and stir in the Swiss chard, cooking until wilted and tender, about 5 minutes. Stir in the pasta. Taste and adjust seasoning as needed.
  7. Serve the soup topped with shaved Parmesan cheese and additional fresh rosemary. Enjoy!