This chunky vegan minestrone soup with butternut squash and sweet corn is hearty, filling, and perfect for fall.
AuthorStephanie McKercher, RDN
2tablespoonscoconut oilor cooking oil of choice
1largeabout 1 cup onion, diced
3-4clovesabout 1 teaspoon garlic, minced
1teaspoonfresh grated ginger
2carrotsabout 1/2 cup, peeled and chopped
2stalksabout 2 tablespoons diced celery
1cupcubed butternut squash
2earsabout 1 1/2 cups fresh or frozen corn kernels (I used fresh in recipe testing)
128 ounce can crushed tomatoes with basil (I used Muir Glen brand in recipe testing)
115.5 ounce can white kidney beans, including liquid (may also drain and rinse if desired)
1/4cupnutritional yeastplus addiitonal for serving if desired
1teaspooncrushed red pepperplus additional for serving if desired
3fresh sage leaves
3sprigs fresh thyme
Salt and cracked black pepper to taste
2-3cupscooked whole grain pasta for serving
Heat oil in a large soup pot over medium-high heat. Add onion and salt and cook until onion is translucent, about 5 minutes. Add garlic, ginger, carrot, and celery and cook additional 2-3 minutes. Add squash and corn and cook 2-3 more minutes, adding more salt as needed throughout cooking process.
Stir in broth, tomatoes, beans, nutritional yeast, oregano, crushed red pepper, and black pepper to taste. Add fresh sage and thyme and bring to a boil before decreasing to a simmer. Simmer for about 15 minutes or until soup is hot and flavors have melded.
To serve, spoon cooked pasta into separate soup bowls and ladle minestrone on top. Stir to combine and sprinkle with more nutritional yeast and crushed red pepper if desired.
Store cooked pasta separately from leftover soup to prevent mushy noodles upon reheating. Soup may be stored in the refrigerator for up to one week or stored in the freezer (hold the pasta) for up to three months.
This recipe originally appeared on GratefulGrazer.com.