Late Summer Minestrone with Butternut Squash and Fresh Corn

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

  • 6Servings

Ingredients

  • 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
  • 1/2 tsp. Italian seasoning
  • 1 bay leaf
  • 2 large tomatoes, peeled and coarsely chopped (1 cup)
  • 2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
  • 2 cups green beans or flat beans, cut into 1-inch pieces
  • 1 15-oz. can or 11/2 cups cooked white beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • 1/2 tsp. balsamic vinegar
  • 2–3 Tbs. chopped fresh mint, plus more for garnish, optional

Preparation

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

  • Calories: 185
  • Carbohydrate Content: 30 g
  • Fat Content: 5 g
  • Fiber Content: 9 g
  • Protein Content: 7 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 130 mg
  • Sugar Content: 7 g