The Olive Bin

Winter Vegetable Minestrone Soup

Dice the onion and mince the garlic. Dice all the other vegetables into 1 inch cubes. Heat Tuscan Herb olive oil in the bottom of a large stock pot. Fry the onion for 2-3 minutes until slightly translucent, add the garlic and cook for a further one minute. Add the rest of the cubed vegetables with the oregano, and stir so everything is coated. Add the vegetable stock, cans of tomatoes and tomato puree, mix so everything is combined and then simmer for 20 minutes. After 20 minutes, drain the beans and add those to the pan, along with the fusilli. Simmer for 6-8 minutes until the pasta is al dente. Serve straight away, topped with the parmesan if desired.
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Ingredients

Number Of Servings: 6

1 medium onion, chopped
3 cloves garlic
1 1/2 T of The Olive Bin's Tuscan Herb Olive Oil
3 C butternut squash, peeled and cubed
1 zucchini, cubed
1 carrot, cut into coins
2 tsp dried oregano
2 cans (15 oz) navy beans, rinsed
2 cans (14 oz) diced tomatoes
8 C vegetable stock
2 T tomato puree
2 C dried fusilli pasta
Grated Parmesan, for topping

Directions

  1. Dice the onion and mince the garlic. Dice all the other vegetables into 1 inch cubes.
  2. Heat Tuscan Herb olive oil in the bottom of a large stock pot. Fry the onion for 2-3 minutes until slightly translucent, add the garlic and cook for a further one minute.
  3. Add the rest of the cubed vegetables with the oregano, and stir so everything is coated.
  4. Add the vegetable stock, cans of tomatoes and tomato puree, mix so everything is combined and then simmer for 20 minutes.
  5. After 20 minutes, drain the beans and add those to the pan, along with the fusilli. Simmer for 6-8 minutes until the pasta is al dente. Serve straight away, topped with the parmesan if desired.

Additional Info

Recipe adapted from LaurenCarisCooks.com

Associated Products

Tuscan Herb Olive Oil
Tuscan Herb Olive Oil
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