Happy New Year! I hope 2017 is off to a wonderful start for everyone.
I must say, this first week of January has been pretty good to me. I’m feeling more rested and relaxed than usual. And I may have even detected a small “spring in my step” the other day when I was out walking my dog. I guess I was anxious (and long overdue) for a bit of a reset.
In general, I always love this time of year. Christmas is safely behind us (remember that I’m a big Scrooge!). And everything seems sparkly and fresh. And while I’m not one for making New Year’s resolutions (I find they cause me unnecessary stress and anxiety), I was prompted by a friend to set three words of intention for 2017, and I decided to give that a go. It’s a seemingly simple task, but it did force me to pause and think about what I would like to achieve going forward into the New Year.
So my three words for 2017 are: create, peace, present.
What are your intentions for 2017? If you have three words you’d like to set, I’d love to hear them in the comments below!
So…let’s talk about this Winter Vegetable Minestrone Soup. YOU GUYS it’s so freaking good. I made a giant pot last week and I didn’t share it with anyone. I greedily ate it all by myself. And I reveled in the fact that I didn’t have to cook for several nights. I was in heaven.
This soup is full to the brim with delicious seasonal vegetables, nourishing ingredients and all the feel good vibes you can handle. It’s a great way to kick off the New Year. And trust me, you won’t feel deprived one bit. I’m totally digging it. And I know you will be too.
To make this minestrone soup recipe all cozy for winter, I used butternut squash and fennel in place of the usual carrots and celery. Then I added in a couple big handfuls of dark, leafy kale and lots of fresh herbs to keep things bright. I stuck with the more traditional ditalini and white beans, but you could certainly use any small-ish pasta and/or beans that you like. It’s all good in my book.
This recipe calls for a large jar of tomato Passata, which is an uncooked tomato purée that has been strained of the seeds and skins. Look for tomato Passata in your grocery store, located next to the other jarred/canned tomato products. Canned tomato purée is cooked and usually not strained, so it’s not an exact substitute. But you could probably use it in a pinch, if necessary. The other option would be to purchase canned whole tomatoes, then run them through your food processor or blender and strain them to achieve a smooth consistency.
This soup recipe itself is dairy free. I do like to shred some Parmesan cheese on top to finish the dish for serving. However, if you’re going dairy free, just leave that part out. Easy peasy!
I’m sharing this Winter Vegetable Minestrone Soup recipe today as part of our monthly 30 Minute Thursday series. That’s right! You can make this gorgeous, satisfying soup in only 30 minutes! Just be sure to use a big pot for increased surface area and faster cooking. And keep the vegetables small and uniform so they cook up quickly and evenly. And before you go, check out the links below to see the other #30MinuteThursday recipes created by some of my blogging buddies!
- 2 tablespoons extra-virgin olive oil
- 2 cups peeled and cubed butternut squash
- 1 cup diced yellow onion
- 1 cup diced fennel
- 3 garlic cloves, peeled and minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups vegetable broth
- 1 (24.5 ounce) jar tomato Passata (about 3 cups)
- 1 cup water
- 1 cup uncooked ditalini pasta
- 1 (15.5 ounce) can cannellini beans, rinsed and drained
- 2 cups thinly sliced kale leaves, loosely packed
- 1 cup fresh parsley leaves, chopped and divided
- 1 tablespoon lemon juice
- Shredded Parmesan cheese for serving, if desired
- Warm the olive oil in a large stock pot over medium heat. Add the butternut squash, onion and fennel and cook, stirring occasionally, for 8 minutes. If the pot is getting dry, you can add an additional tablespoon of olive oil. Stir in the garlic, rosemary, thyme, salt and black pepper and cook for 2 minutes more.
- Add the vegetable broth and Passata. Use the water to rinse out the Passata jar and add it to the pot. Bring the soup to a simmer and cook, stirring occasionally, for 10 minutes.
- Meanwhile, bring a pot of water to a boil and cook the ditalini according to the package instructions until it’s al dente, about 8 minutes. Drain and set aside.
- Add the cannellini beans, sliced kale and 3/4 cups of the chopped parsley to the soup and cook for 2 minutes. Stir in the cooked ditalini and lemon juice. Taste and adjust the soup for salt and black pepper.
- Ladle the hot soup into bowls. Top with some of the reserved parsley and a sprinkle of shredded Parmesan cheese, if desired. Serve immediately.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days. The soup will thicken oven time. You can add additional vegetable broth to thin the soup when re-heating it, if desired.
30 Minute Thursday Recipes
Fajita Gnocchi Skillet with Avocado Salsa from She Likes Food
Chicken Bacon Ranch Panini from Pumpkin N’ Spice
30-Minute Chicken with Greek Avgolemono Sauce from Flavor The Moments
One Pot BBQ Chicken Chili Mac from The Recipe Rebel
30-Minute Sausage and Shrimp Gumbo from My Kitchen Craze
Spiralized Veggie Thai Noodle Bowls from Sweet Peas and Saffron