nutritional information

Per 2-cup serving:

  • Calories: 185
  • Protein: 7 g
  • Total Fat: 5 g
  • Saturated Fat: <1 g
  • Carbohydrates: 30 g
  • Cholesterol: 0 mg
  • Sodium: 130 mg
  • Fiber: 9 g
  • Sugar: 7 g
Vegan Gluten-Free

Late Summer Minestrone with Butternut Squash and Fresh Corn

Late Summer Minestrone with Butternut Squash and Fresh Corn

Serves 6

Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.
  • 2 Tbs. olive oil
  • 1 cup sliced leeks
  • 1 cup chopped celery
  • 1 cup chopped red bell pepper
  • 1 tsp. salt, optional
  • 4 cloves garlic, minced (4 tsp.)
  • 1 Tbs. chopped fresh sage, or 2 tsp. dried sage
  • ½ tsp. Italian seasoning
  • 1 bay leaf
  • 2 large tomatoes, peeled and coarsely chopped (1 cup)
  • 2 cups cubed peeled butternut squash (¾- to 1-inch cubes)
  • 2 cups green beans or flat beans, cut into 1-inch pieces
  • 1 15-oz. can or 1½ cups cooked white beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • ½ tsp. balsamic vinegar
  • 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.

September 2013 p.61

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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.

Kathy - 2014-09-04 00:39:08

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.

Sandra - 2014-08-29 14:56:11

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

Teri Jimenez - 2014-08-28 03:33:06

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.

Arnie Adam - 2014-05-18 17:32:02

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.

Zobot - 2013-10-30 19:33:51

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

Sandi - 2013-10-04 02:36:52

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

Denyse - 2013-09-17 15:03:43

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 & 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.

Brooke - 2013-09-15 06:40:26

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.

Joni - 2013-09-14 23:34:05

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.

Melissa - 2013-09-09 15:02:46

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.

Lynn - 2013-08-31 01:35:18

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??

Meredith - 2013-08-29 14:48:22

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!

Kristina - 2013-08-28 21:04:53

I made this soup this last week, and my husband said it was his absolute favorite soup! Its very flavorful & 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!

Eunice - 2013-08-23 21:39:36

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!

jan - 2013-08-20 22:23:58