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Rustic Winter Minestrone Soup - Chef Whitney Aronoff | Starseed Kitchen

Rustic Winter Minestrone Soup with Quick Basil Pesto

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  • Author: Chef Whitney Aronoff
  • Prep Time: 20 Minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Healthy


An easy, healthy minestrone soup, packed with hearty vegetables. Great for Vegans, Vegetarians, Paleo and Gluten-Free eaters.




  • 2 Tbsp extra-virgin olive oil
  • 1 large yellow onion, medium diced
  • 2 cups carrots, quartered into half-moons (34 carrots)
  • 2 cups celery, small diced (3 stalks)
  • 22 ½ cups small diced butternut squash (bite size)
  • 1 Tbsp minced garlic (4 cloves)
  • 2 tsp fresh thyme leaves
  • 2 14-oz cans of diced, chopped tomatoes
  • 5 to 6 cups of vegetable broth or chicken bone broth
  • 1 bay leaf
  • ½ teaspoon sea salt
  • ½ teaspoon coarse black pepper
  • 1 14-oz can of white beans (such as cannellini), drained and rinsed
  • 2 cups packed baby spinach
  • ½ cup organic or bio-dynamic white wine, such as Fred’s


  • 1 large box of fresh organic basil
  • 34 garlic cloves
  • ¼ teaspoon of sea salt
  • ¼ cup pine nuts
  • 1 cup extra-virgin olive oil


  1. In a soup pot or Dutch oven, heat olive oil over medium-low heat. Add onions and cook for 5 minutes till they start to soften. Add carrots, celery, squash, garlic and thyme. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
  2. Add the tomatoes, 5 cups of the broth,  bay leaf, sea salt, black pepper. Bring to a boil, then lower heat to a simmer, uncovered, for 30 minutes, until the vegetables are soft and tender.
  3. Discard the bay leaf. Add beans and spinach, till warmed through and wilted.
  4. Store in an airtight glass containers for 7 days in the fridge. Store in freezer for up to 6 months.


  • When preparing the carrots, celery and butternut squash, try and dice them to resemble the same size. Small enough that you could fit two different vegetables on a soup spoon for a moderate bite.
  • Short on time? Then pick up a small batch of fresh store bought pesto. Reach for one the refrigerator section. No judgement, we’ve all been there. Do what works for you and don’t stress about it.