I made this last week and didn’t have time to post about it then but wanted to share it since it’s a perfect cold night, quick dinner (especially when you’re busy with holiday preparations!).
I adapted the recipe from the “Autumn Minestrone” from the Moosewood Collective, instead of potatoes I added pesto ravioli and a can of chopped tomatoes. It was really tasty and nourishing after a week of running around getting stuff ready for the holidays! Best part, there were plenty of leftovers to heat up for the next few nights, wink wink.
(adapted from Epicurious and The Moosewood Collective)
- 2 tablespoons canola or other vegetable oil
- 1 cup chopped onions
- 2 garlic cloves, minced or pressed
- 2 1/2 cups peeled and cubed winter squash* (I used Butternut Squash)
- 2 celery stalks, diced
- 1/2 cup peeled and diced carrots
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 6 cups water
- 1 can chopped tomatoes
- 1 cup cooked ravioli (or pasta) – I used Trader Joe’s Pesto Ravioli
- 4 cups chopped kale
- 1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the squash is almost done. Add the tomatoes, ravioli, kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.