Winter Minestrone

Winter MinestroneThis soup is so delicious and so good for you!  It could almost be a stew it’s so rich and hearty and goes perfectly with my Homemade Croutons!


olive oil

2 onions, chopped

3-4 carrots, chopped

3-4 celery stalks, chopped

1 large butternut squash, peeled and diced into 1/2-inch pieces

4-5 cloves garlic, minced

2 teaspoons fresh thyme leaves

1 quart (28 oz.) chopped tomatoes

8 cups Organic chicken stock

1 bay leaf

1 cup uncooked small pasta, such as macaroni

1 (15-oz.) can northern white beans, drained and rinsed

8-10 ounces fresh spinach

1/2 cup dry white wine

2 tablespoons pesto

Fresh Parmesan cheese

In a large dutch oven heat the oil and add the onions, carrots, celery, squash, garlic and thyme.  Cook over medium heat for 8-10 minutes until vegetables begin to soften.  Add tomatoes, stock and bay leaf.  Bring to a boil and cook until the vegetables are almost tender.  Add the pasta.  Once the pasta is almost cooked add the beans to heat through. Add the wine and spinach, heat until spinach has just wilted.  Turn off heat and add pesto.  Serve with Parmesan and croutons.


Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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