Categorized:
- Fall Faves
- Healthy
- Main Dish
- Soups
Tagged:
- butternut squash
- carrots
- garlic
- kale
- kidney beans
- onions
- oregano
- potatoes
- rosemary
- thyme
- tomatoes
- vegetable broth
- zucchini
Autumn Minestrone Soup
Ingredients
- 2 medium carrots , diced
- 1 medium yellow onion , chopped
- 1 Tbsp olive oil
- 3 cloves garlic , minced
- 6 cups low-sodium vegetable broth
- 2 1/2 cups 3/4-inch diced yukon gold potatoes
- 2 1/2 cups 3/4-inch diced butternut squash (I bought it pre-cut)
- 1 medium zucchini , ends trimmed, sliced into half moons or quarters
- 1 (14.5 oz) can diced tomatoes
- 2 1/2 tsp finely minced fresh rosemary or oregano (or 1 tsp dried)
- 2 1/2 tsp minced fresh thyme (or 1 tsp dried)
- 2 bay leaves
- Salt and freshly ground black pepper
- 2/3 cup dry ditalini pasta (optional)
- 2 cups packed chopped kale (thick ribs removed)
- 1 (14.5 oz) can red or white kidney beans, drained and rinsed
- Shredded parmesan cheese , for serving (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer.
- Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste.
- Bring to a boil then and stir in pasta if using. Cover, reduce heat to medium low and and simmer until veggies are nearly tender, about 15 minutes.
- Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer. Remove bay leaves, serve warm with parmesan cheese.
- Recipe source: adapted from My Recipes
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