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Hearty Vegan Minestrone with Butternut Squash

Stephanie McKercher, RDN
  • 45 minutes
  • Serves 4 to 6

INGREDIENTS

2

ears 1 1/2 cups fresh or frozen corn, fresh or frozen

1

onion, large

3 cloves

garlic

2

stalks 2 tablespoons diced celery

1 cup

Butternut squash

2

Carrots (about 1/2 cup

1 tsp

Ginger, fresh

1 15.5 ounce can

Kidney beans, white

2 tsp

Oregano, dried

3

Sage, fresh leaves

3

sprigs Thyme, fresh

1 28 ounce can

Tomatoes with basil

3 cups

Vegetable broth

2 cups

Pasta, cooked whole grain

1/4 cup

Nutritional yeast

1 tsp

Red pepper

1

Salt and cracked black pepper

2 tbsp

Coconut oil