Happy Sunday! This usually happens, but now that I am posting this recipe, I want it for dinner . . .  who’s cooking for me? 😉 Butternut Squash Minestrone with sage, chickpeas, and spinach – this is a great one for the upcoming winter months. It’s supposed to be more of a soup, but I used more pasta to make it more of a pasta dish than a soup. So good ❤

Ingredients

-Extra virgin olive oil

-1 medium yellow onion, diced

-1 medium carrot, diced

 -1 Tablespoon fresh sage, minced

-2 teaspoons thyme

-1/2 teaspoon dried chili flakes

-3 cloves garlic, minced

-1 Tablespoon tomato paste

-3 Cups butternut squash, diced

-1 medium zucchini, diced

-1 15 oz can chickpeas, drained & rinsed

-Black pepper & pink himalayan salt to taste

-28 oz can crushed tomatoes

-7 Cups vegetable broth – I used 1 teaspoon Better Thank Bouillon Vegetable Base and 7 Cups water

-1/2 Cup pasta, dry -> I used an entire box! If you want it to be more of a soup I would stick with 1/2 Cup

-Spinach, desired amount, I used the entire box

Directions

-In a large pot, heat the olive oil over medium high heat. Add the onion & carrot & stir. Sauté until the onion is starting to become translucent & soft, about 3 minutes

-Add sage, thyme, chili flakes, garlic, & tomato paste & stir. Once the tomato paste is evenly distributed, & the garlic is fragrant (about 30 seconds), add the butternut squash, zucchini, & chickpeas. Stir to combine. Season the vegetables generously with salt & pepper

-Add the crushed tomato & vegetable broth to the pot. Cover pot & bring to a boil. Then, simmer the soup until the butternut squash pieces are tender, about 20 – 30 minutes. Add the pasta & continue simmering until the pasta is tender & cooked through, about 10 minutes

-Add the spinach & place the lid on the pot. Let the soup simmer until the spinach is wilted, about 2 minutes

XOXO