Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Butternut Minestrone with Sage, Chickpeas & Chard Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 57 reviews

A hearty and flavorful Butternut Minestrone featuring tender butternut squash, chickpeas, fresh chard, and aromatic herbs like sage and thyme. This vegetable-packed soup is enriched with crushed tomatoes and orzo pasta, making it a comforting and nutritious meal perfect for any season.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Herbs

  • 1 medium yellow onion, small dice
  • 1 medium carrot, small dice
  • 1 tablespoon minced fresh sage
  • 2 teaspoons minced fresh thyme
  • 3 cloves garlic, minced
  • 3 cups small-diced butternut squash (about ½ of a medium butternut)
  • 1 medium zucchini, small dice
  • 1 small bunch chard, chopped

Pantry Items

  • 1 tablespoon olive oil
  • ½ teaspoon dried chili flakes (or to taste)
  • 1 tablespoon tomato paste
  • 1 15 oz can chickpeas, drained and rinsed
  • salt & ground black pepper, to taste
  • 1 29 oz can crushed tomatoes
  • 7 cups vegetable stock
  • ½ cup dry, small pasta (such as orzo)

Instructions

  1. Sauté Aromatics: In a large (5.25 quart or larger) heavy pot, heat the olive oil over medium-high heat. Add the diced onions and carrots and stir. Sauté until onions become translucent and soft, about 3 minutes.
  2. Add Herbs and Tomato Paste: Stir in the minced sage, thyme, chili flakes, garlic, and tomato paste. Cook until the tomato paste is evenly distributed and the garlic is fragrant, about 30 seconds.
  3. Add Vegetables and Chickpeas: Add the diced butternut squash, zucchini, and chickpeas to the pot. Stir to combine and season generously with salt and ground black pepper.
  4. Add Liquids and Simmer: Pour in the crushed tomatoes and vegetable stock. Cover the pot and bring the soup to a boil. Then reduce heat and simmer until the butternut squash is tender, about 20-23 minutes.
  5. Cook Pasta: Add the dry pasta to the soup and continue simmering for about 10 minutes, or until the pasta is cooked through and tender.
  6. Add Chard: Stir in the chopped chard, cover the pot, and let it simmer until the chard wilts and turns bright green, about 2 minutes.
  7. Final Seasoning and Serve: Taste and adjust seasoning as needed. Serve the soup hot with optional drizzles of olive oil, extra chili flakes, freshly ground black pepper, vegan parmesan sprinkles, or alongside fresh bread.

Notes

  • Optional: Add a chopped stalk of celery for extra depth of flavor if available.
  • Adjust chili flakes according to your spice preference.
  • This soup can be stored in an airtight container in the refrigerator for up to 4 days.
  • Use gluten-free orzo or pasta to make the soup gluten-free.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Find it online: https://allyumcooks.com/butternut-minestrone-with-sage-chickpeas-and-chard-recipe/