Late Summer Minestrone with Butternut Squash and Fresh Corn

By cserumga

Per 2-cup serving:
Calories: 185
Protein: 7 g
Total Fat: 5 g
Saturated Fat: <1 g
Carbohydrates: 30 g
Cholesterol: 0 mg
Sodium: 130 mg
Fiber: 9 g
Sugar: 7 g

Ingredients

• 2 Tbs. olive oil
• 1 cup sliced leeks
• 1 cup chopped celery
• 1 cup chopped red bell pepper
• 1 tsp. salt, optional
• 4 cloves garlic, minced (4 tsp.)
• 1 Tbs. chopped fresh sage, or 2 tsp. dried sage
• 1/2 tsp. Italian seasoning
• 1 bay leaf
• 2 large tomatoes, peeled and coarsely chopped (1 cup)
• 2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
• 2 cups green beans or flat beans, cut into 1-inch pieces
• 1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
• 1 cup fresh or frozen corn kernels
• 1/2 tsp. balsamic vinegar
• 2 –3 Tbs. chopped fresh mint, plus more for garnish, optional

Details

Servings 6
Adapted from vegetariantimes.com

Preparation

Step 1

1. Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.

2. Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.