Butternut Minestrone

Ingredients

Total Yield: 2 serving

• 29 g (1 fl oz) extra virgin olive oil

• 340 g (12 oz) onion (1 large), medium dice

• 1 tsp sea salt

• Pinch red pepper flakes

• 4 oz leeks (1 medium), ¼ inch half-moons, rinsed well

• 114 g (4 oz) carrots (1 small), ¼-inch half moons

• 1 oz celery (a ribs), small dice

• 8-14 g (2 each) large cloves garlic, minced

• 114 g (4 oz) white beans, soaked overnight, drained and rinsed

• 228 g (8 oz) canned chopped tomatoes

• 680 g (24 fl oz) Vegetable Stock

• 1 sprig fresh rosemary

• 1 sprig fresh sage

• 227 g (½ lb) butternut squash, peeled, medium dice

• 57 g (92 oz) green beans, 1-inch diagonal slice

• 1 tsp red wine vinegar, or more to taste

• Sea salt and black pepper to taste

• 8 g (2 Tbsp) parsley, chopped (½ ounce)

• 57 g (2 oz) grated Parmesan Reggiano (optional)

Prep Method

1. In a 1-gallon pot, heat oil over medium flame. Sweat onions with salt and red pepper flakes until onions are translucent. Add leeks, carrots, celery, and garlic. Continue sweating until vegetables begin to soften, about 5-7 minutes.

2. Add white beans, tomatoes, stock, rosemary, and sage to the pot with vegetables. Simmer with lid ajar, until beans become just about tender, about 40 minutes.

3. Add butternut squash to pot and continue to simmer until squash begins to break down and soup thickens.

4. Add green beans and cook until tender, 4-5 minutes.

5. When beans are tender, season soup with vinegar, salt, and pepper.

6. Garnish soup with parsley and parmesan (if using).