Traditional minestrone soup is a rustic and hearty Italian soup filled with fresh vegetables of the season, beans, and pasta.  This recipe, courtesy of Bon Appetit magazine, is the most unique version of minestrone soup I have ever had the pleasure of tasting.  Not only does the soup contain an array of fresh fall vegetables—butternut squash, green beans, and spinach—in addition to buttery white beans, tender ham, and al dente pasta shells, but there is an accompanying recipe for a fresh Arugula Salsa Verde that tops the soup before it goes out to your dinner guests.  This pop of briny capers, tomatoes, peppery arugula, and lemon zest on top of the soup gives this version of a classic ‘a leg up’ on all the rest.  There is something so comforting about the fresh salsa on top of the warm bowl of soup—it truly brightens up the soup and makes you running towards the stove for seconds!

(To view this recipe, click on the following link: http://www.bonappetit.com/recipe/squash-and-bean-minestrone)

Tagged: Arugula, Bon Appetit magazine, butternut squash, capers, green beans, ham, leek, minestrone, pasta, salsa verde, shell pasta, soup, spinach, white beans, yellow onion