Friday, January 6, 2017
Autumn Harvest Minestrone
2 cans (15 oz each) cannellini beans, rinsed and drained
2 cans (14-1/2 oz each) fat free, reduced sodium chicken broth
3 cups (1/2” chunks) butternut squash (approx 1 lb)
1 can (14-1/2 oz) diced tomatoes
2 medium turnips, peeled and cut into ½” chunks
1 medium parsnip, peeled, quartered, and sliced 1/4” thick
2 cups bagged coleslaw mix
1 large leek (white and light green parts only) sliced
1 Tablespoon minced garlic
1 cup (packed) fresh basil
1/3 cup fresh parsley
¼ cup grated parmesan cheese
3 Tablespoons extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
2 Tablespoons water
1. In 4 quart or larger slow cooker mix beans, broth, squash, tomatoes (with juice), turnips, parsnip, coleslaw, leek, and 1 1/2 teaspoons of the garlic. Cover and cook on low 7 to 9 hours or until vegetables are tender.
In blender, mix basil, parsley, cheese, oil, salt, pepper, water, and remaining 1 ½ teaspoons garlic until smooth. Scrape into small bowl and refrigerate.
To serve, ladle soup into serving bowls and top with a heaping tablespoon of basil sauce.
I was a bit skeptical about this soup because I am definitely not a fan of butternut squash. Call me crazy, but I just don’t think my vegetables should taste sweet. I don’t like sweet potatoes for the same reason. That being said, I have made a minestrone soup before that had a little bit of butternut squash and the soup turned out quite tasty. So, I thought that this soup might be worth a try. Sadly, this soup is heavy on the butternut squash and it made the entire soup sweet. When I asked my husband to try a bite he said ‘this is horrible!’ He shares my aversion to sweet vegetables. Unfortunately, this entire (giant!) crockpot full of soup went down the drain. :( Perhaps, if you’re a big fan of butternut squash, you might really like this soup. However, if you have a dislike for sweet veggies like we do in our family then this soup is not for you.