Winter Vegetable Minestrone Soup
INGREDIENTS
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1-2 TBSP olive oil
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1 cup diced onion [approx 1/2 a large onion]
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1 cup diced celery [approx 2 large stalks]
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1 cup diced red bell pepper [approx 1 pepper]
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2 cups diced carrots
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2-4 large cloves of garlic, smashed and minced
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2 cups cubed butternut squash
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5-6 cups vegetable broth
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1 cup canned tomato sauce [I used Muir Glen's BPA-free sauce]
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1 [15 oz] can cannellini beans, rinsed and drained
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1 bay leaf
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1 tsp parsley
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1/2 tsp sea salt, or salt to taste
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1/4 tsp garlic powder
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1/4 tsp dried basil
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⅛ tsp dried oregano
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1 or 1+ 1/2 cups ditalini pasta, or equivalent
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1 french or italian-style baguette [the fresher the better!]
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softened sweet cream butter
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feeling fancy? whip softened butter with your favorite pesto and serve with the baguette, dunked in the soup sandwich-style
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