This is my variation of their recipe for Late Summer Minestrone with leeks, butternut squash, red peppers, corn from the September 2013 issue. I added a little butter and a parmesan rind, so it's no longer vegan, but I wanted a little extra richness. I also added my favorite secret weapon for all soups, stews, and chowders, Rapunzel Pure Organic Vegetable Bouillon with Sea Salt & Herbs. I think both these additions gave the soup more depth than anyone would expect in something I whipped up in under an hour. Someday I'll make my own stock and freeze it up but for now these shortcuts are life-savers.
1 Tablespoon olive oil
1 Tablespoon salted butter
2 1/2 cups sliced leeks
1 1/2 cup chopped celery
1 1/2 cup chopped red bell pepper
2 Rapunzel Pure Organic Vegetable Bouillon with Sea Salt & Herbs
4 cloves garlic, minced
1 tablespoon of roughly chopped fresh sage
½ teaspoon each oregano, thyme, rosemary (crushed) and parsley or Italian seasoning herb mix
2 small bay leafs
3 large tomatoes, coarsely chopped
2 cups butternut squash, peeled and cubed to a small bite-size
1 cup zucchini and or summer squash, cubed
2 cups green beans, cut into approximately 1-inch pieces
1 15-oz. can beans, rinsed and drained - I used great northern beans
1 cup fresh or frozen corn
1 teaspoon balsamic vinegar
2–3 Tablespoons fresh mint, roughly chopped - plus more for garnish
Veggies.....
veggies...
Heat the oil and butter in a large soup pot over medium/high heat. Add the leeks, celery, bell pepper, and a hearty pinch of sea salt. Saute for about 8-10 minutes until the veggies are wilted/softened.
Add garlic, sage, herbs, bay leaves and garlic. Stir for about 30 seconds or so, then add the tomatoes with their juice and about 8 cups water (enough to cover everything by about 1/2 inch). Bring to a boil and add the bullion cubes, if using.
Reduce to a simmer and add the butternut squash, zucchini, green beans, white beans, and corn. Add the balsamic vinegar and taste for seasoning, adjusting as needed.
Add the mint just before serving. I served this along with crusty whole wheat bread that I put a slice of provolone cheese on and set under the broiler for a minute until it got all bubbly. I also served a chopped salad of tomatoes, cucumbers, red pepper, red onions, capers, mint and parsley, which was a delicious and cool side-kick for this hearty, steamy soup. YUM!
