YOUR HEALTHY PLATE: Fresh Corn Minestrone with Butternut Squash

If you’re looking at a bunch of corn, a ton of green beans, a pile of tomatoes, a few bell peppers, a couple of squashes, and all the mint and sage your heart could possibly desire, then you have come to the right place!

Plan on using your harvest, and then purchasing whatever you need to round out your ingredient list in order to make this gorgeous minestrone. The original recipe comes straight from Vegetarian Times.

  • 2 Tbsp. olive oil
  • 1 c. leeks, sliced
  • 1 c. celery, chopped
  • 1 c. red bell pepper, chopped small
  • 4 cloves garlic, minced
  • 1 Tbsp. fresh sage, chopped (equals 2 tsp. dry sage)
  • 1/2 tsp. Italian seasoning
  • 1 bay leaf
  • 2 large tomatoes, peeled and chopped
  • 8 c. water
  • 1 1/2 t. kosher (coarse) salt
  • 1 t. black pepper
  • 2 c. butternut squash, peeled and cubed (3/4-inch)
  • 2 c. green beans, cut into 1-inch pieces
  • 15-oz. can white beans (equals 1½ c. cooked beans), rinsed and drained
  • 1 c. corn kernels, cut fresh from the cob
  • 1/2 tsp. balsamic vinegar
  • 2-3 Tbsp. fresh mint, chopped coarsely

Heat oil in Dutch oven or soup pot over medium heat, and add leeks, celery and bell pepper. Cover and cook 6-8 min or until vegetables are soft, stirring occasionally. Uncover and cook 5-6 min more, until leeks are browning.

Add garlic, sage, Italian seasoning and bay leaf, and stir 30 seconds. Add tomatoes and water, and bring to boil. Reduce heat to medium-low and simmer 20 min. Add squash, cover, and simmer 10 min more. Add green beans, white beans and corn, simmer 10 min more, stirring occasionally. Season with salt and pepper. Just prior to serving, stir in vinegar and then sprinkle with mint.

Serves 4-8. Oh, aren’t you the lucky ones….

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