Late Summer Minestrone with Butternut Squash and Fresh Corn Recipe | Vegetarian Times Skip to main content

Late Summer Minestrone with Butternut Squash and Fresh Corn

Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.



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2 Tbs. olive oil
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1 cup sliced leeks
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1 cup chopped celery
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1 cup chopped red bell pepper
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1 tsp. salt, optional
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4 cloves garlic, minced (4 tsp.)
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1 Tbs. chopped fresh sage, or 2 tsp. dried sage
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½ tsp. Italian seasoning
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1 bay leaf
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2 large tomatoes, peeled and coarsely chopped (1 cup)
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2 cups cubed peeled butternut squash (¾- to 1-inch cubes)
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2 cups green beans or flat beans, cut into 1-inch pieces
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1 15-oz. can or 1½ cups cooked white beans, rinsed and drained
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1 cup fresh or frozen corn kernels
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½ tsp. balsamic vinegar
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2–3 Tbs. chopped fresh mint, plus more for garnish, optional


1. Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.

2. Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.

Nutrition Information: 

7 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
30 g
0 mg
130 mg
9 g
7 g
Serves 6

Comments on this Recipe

A delicious light soup. I blended the leftovers the next day for an even better cold soup.

this soup has quickly become a favorite in my house. it is very easy to prepare and smells wonderful. better each time it is reheated, and served with a crusty bread for wiping out the last tidbits from the bottom of the bowel!

I made this soup this last week, and my husband said it was his absolute favorite soup! Its very flavorful &amp; filling! I used Cilantro instead of Mint tho, and topped with fresh parmesan shavings! I will be making this for my husband and I again soon!

Very good. I used 1/2 vegetable stock and 1/2 water, added a can of fire roasted tomatoes, some spinach, some extra garlic, a sprinkle of cayenne, and some orzo pasta. I omitted the mint. Served with some homemade dinner rolls. Delicious!

Really excited to try this soup because it sounds amazing... however, I'm allergic to Squash... wondering if I can substitute Sweet Potatoes instead... If not sweet potatoes, any suggestions??

Excellent soup! I'm not a fan of sage or Italian seasoning, so I subbed in cilantro and it was delicious. We will definitely make this again.

We thought this totally lacked flavor. I don't like green beans in my soup but added them to be true to the recipe. We threw most of it out. Too bad it looks beautiful in the picture.

This was wonderful! I added a few more veggies, (sweet potato, rutabaga, and carrots), and didn't use green beans. My non-veggie husband loved it! The spices were perfect with some ground pepper when served.

Mine turned out pretty good. But I added some Ethiopian spice to give it flavor. A boullion cube would probably help. Next time I'll cook the green beans longer, use vegetable broth &amp; add mushrooms or barley. I think it's a good base but you really need to experiment with it. I've never cooked with leeks before, that was cool.

Love this soup but I add up some Italian spices/herbs. delicius

Made this soup for dinner tonight. It was delish!! Husband (3 months off meat} loved it and he had never eaten squash before :]

This soup was just ok for me. I'll eat the whole batch but probably won't make it again without some modifications. First of all, never trust a recipe that has salt as an optional ingredient. To the reviewers who said it doesn't taste like anything-add salt. We added some other veggies we had lying around, and some pasta. Put some parmigiano reggiano on it, and it tastes a lot better.

I found this recipe in the magazine last fall as all my garden produce was staring me the was a God send. A perfect way to use up all those squash as well as everything else. The only modification I made was to substitute the 8 cups of water for either 8 cups of vegetable broth or water/broth half and half. Made it more flavorful. It's now one of my winter mainstays. I probably made it a dozen times last winter and foresee doing the same this fall/winter.

Sounds delishes, my husband loved ministronni Soup. We shall try this.

This is a good generic soup. Use vegetable stock instead of water. Add, substitue or subtract veggies according to your taste. I only add salt at the end since I am on a salt restricted diet.

We made this soup to use up some of the veggies from the garden. We used zucchini instead of butternut squash because we have a lot of it and added kale also. We added a can of chicken broth in place of 2 cups of the 8 cups of water. We also added some Italian pasta broken into 1 inch pieces. I forgot the corn and balsamic vinegar but can add some later. I just used a little sage and a little Italian seasoning because I didn't want the flavors to be overwhelming. Overall it was delicious and you can keep adding anything you would like to it. As it cooled I added a can or diced tomatoes and some leftover rice so there would be enough left for tomorrow.