Three Sisters Minestrone
Adapted from my book, Seasonal Family Almanac: Recipes, Rituals, and Crafts to Embrace the Magic of the Year.
The Three Sisters—squash, green beans, and corn—are three crops held sacred by Indigenous peoples across the Americas and planted together to aid each other in support, protection, and nutrition. In the same dish, they harmonize in flavor and nutrition. For those of us who have descended from European settlers, cooking with native varieties of the Three Sisters is one way we can honor and uplift Indigenous seed savers, who hold them dear and have fought to keep them in existence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
Ingredients
- 1 lb pasta or gluten-free pasta
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 1 large yellow onion, diced
- 4 garlic cloves, finely chopped
- 3 tsp kosher salt
- One 26.46 oz (750g) box of strained tomato
- 2 tsp dried thyme or oregano, or 4 sprigs fresh thyme or oregano
- 2 bay leaves
- 4 cups diced butternut squash
- 8 oz (227g) green beans, chopped
- 2 cups sweet corn kernels
- One 15-oz can cannellini beans, drained
- Parmigiano Reggiano, for garnish (optional)
- 6 slices sourdough bread, cut into 1-inch cubes for breadcrumbs, or store-bought croutons (substitute with gluten-free bread)
- Fresh basil leaves
- Sea salt
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions. Drain, drizzle with olive oil to prevent sticking, and set aside.
- In a large pot, heat ¼ cup of olive oil over medium heat. Add the diced onions, chopped garlic, and 1½ tsp of salt. Cook, stirring occasionally, for 5 to 7 minutes until the onions are translucent.
- Stir in the strained tomatoes and remaining 1½ tsp of salt. Fill the empty tomato carton or can with water, swish to collect any remaining puree, and add it to the pot. Stir in the thyme and bay leaves, cover, and bring to a boil.
- Once boiling, add the diced butternut squash and return to a boil. Reduce the heat to a simmer, cover, and cook for 10 minutes. Add the green beans and corn, and continue cooking for another 10 to 15 minutes until the squash is tender. Stir in the drained cannellini beans.
- If the soup is too thick, add water or vegetable stock until you reach the desired consistency. Remove the herb sprigs and bay leaves before serving.
- To make homemade croutons: Preheat the oven to 350°F. Spread the bread cubes on a baking sheet, drizzle with olive oil, and sprinkle with sea salt. Toast in the oven for about 15 minutes, tossing halfway through, until the bread is browned.
- Skewer a basil leaf with a toothpick, creating a sail, and spear it into a crouton. Repeat until you have a few for each serving bowl. Serve the remaining croutons alongside the soup.
- Spoon pasta into each bowl and ladle the minestrone over the top. Garnish with grated Parmigiano Reggiano (optional). Set your crouton boats to sail in the soup!
Notes
Plan ahead:
- Prepare the pasta or gluten-free pasta ahead of time and store it in an airtight container.
- Prep the vegetables and refrigerate in separate airtight containers or ziplock bags for up to 3 days.
- If using dried beans, cook them ahead of time.
- Prepare croutons and store in an airtight container at room temperature up to 5 days.
Component cooking: There are many variations for serving picky eaters. You can cook their favorite vegetable separately – such as steamed green beans or corn on the cob, or roasted squash – and serve alongside warmed canellini beans dressed with olive oil and Parmigiano. A slab of sourdough or croutons on the side!
Shortcuts: Use frozen squash, green beans, and corn when fresh produce is out of season or unavailable. Purchase pre-made croutons if you’re short on time.
Trades & Add-Ons: Substitute Great Northern beans or black-eyed peas for cannellini beans. For a richer flavor, swap water for vegetable or chicken stock.
Dietary Considerations: Use gluten-free pasta and bread for a gluten-free option.
Find it online: https://emmafrisch.com/three-sisters-minestrone/
