Ingredients
Soup Ingredients
- Olive oil
- 6 Pieces of prosciutto (about one package) - be sure to check labels if keeping Whole30 compliant
- 2 cups Yellow onion (diced)
- 2 cups Carrots (diced)
- 2 cups Butternut squash (diced and peeled)
- 1 ½ tbsp Garlic (minced)
- 2 tsp Fresh thyme (chopped)
- 26 oz Canned or boxed chopped tomatoes - you can also used crushed
- 6 cups Chicken stock - check labels if keeping Whole30
- 1 Bay leaf
- cup White wine vinegar
- cup Water
- Pesto (see recipe below)
- 2 tsp Nutritional yeast
- 2 cups Zucchini noodles- be sure to cut, as you don’t want them too long
Pesto Ingredients
- ¼ cup Pinenuts (you can also use pistachios or walnuts)
- 2 Cloves of garlic
- ½ cup Spinach leaves
- 1 ½ cups Fresh basil leaves
- 1 tbsp Fresh lemon juice
- ¾ cup Extra virgin olive oil
- ¼ tsp Salt
- ¼ tsp Black pepper
Instructions
Soup Instructions
- Preheat oven to 375 degrees F.
- Line baking sheet with parchment paper, set aside
- Heat your large Dutch oven or heavy bottom pot over medium heat. Once the pot is hot, add your olive oil (2 Tablespoons), onions, carrots, celery, squash, garlic and thyme. Cook until soften, about 8-10 minutes- be sure to stir occasionally
- While the vegetables are cooking, lay prosciutto flat on prepared baking sheet, and bake for 12-15 minutes- you want it to crisp up, turn a darker brown, and crumble easily . Set aside once finished
- Add in tomatoes, stock, bay leaf, salt, pepper and bring pot to a boil, and then lower to a simmer for about 30 minutes. You want the vegetable to be tender, but still firm
- Remove bay leaf, add the water, vinegar, pesto (recipe below, or store bought, but if you’re keeping Whole30, be sure it’s compliant) , nutritional yeast, and taste for salt and pepper, then add in zucchini noodles. Carefully, stir so all the ingredients have been fully incorporated. You can also opt to add the noodles to each bowl just before serving, if you prefer a firmer noodle, or are planning for a leftovers
- Garnish with crispy prosciutto and fresh parsley
Pesto Instructions
- Add the nuts and garlic to a food processor, pulsing a few times to combine
- Add the lemon juice, basil and spinach and pulse until chopped
- Keep food processor on low and slowly pour in the olive oil until everything is blended
- Salt + pepper to taste
Notes
Be sure that all vegetables are cut a similar size, so that cook evenly.