Gluten-Free Northern Italian Autumn Minestrone

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 small butternut squash, peeled and diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can white beans, drained and rinsed
• 1 cup green beans, trimmed and cut into 1-inch pieces

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and butternut squash and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
2. Stir in the garlic, oregano, basil, red pepper flakes, salt, and pepper and cook for 1 minute.
3. Add the broth, diced tomatoes, white beans, and green beans and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
4. Serve hot. Enjoy!

Interesting Facts

• Minestrone is a traditional Italian soup made with vegetables, beans, and often pasta or rice.
• This soup is a great way to use up any extra vegetables you have on hand.
• This soup is naturally gluten-free and vegan.