This rustic soup comes together quickly with pre-cooked squash and grains. Filled out with silky beans and hearty greens, you’ll have a satisfying, warming meal in minutes.
What You Get
Cooked cranberry beans
Baby kale or spinach
What You’ll Need
Salt and freshly ground pepper
Grated Parmesan cheese (optional)
Makes 4 servings
Active Time: 10 minutes
Total time: 20 minutes
In a saucepan over medium-high heat, combine the beans, barley, and chicken broth, and bring to a simmer. Add the kale and squash and simmer until the kale is wilted and everything has warmed through, about 10 minutes.
Meanwhile, dice about 4 cups of the baguette. In a frying pan over medium-low heat, warm 2 tablespoons olive oil. Add the baguette, season with salt and pepper, and sauté until golden and toasted, 6 minutes.
Ladle the minestrone into bowls, swirl with herb butter, and top with the croutons. Grind with pepper, sprinkle with Parmesan, if using, and serve warm.