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Autumn Minestrone Soup

Name: Autumn Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 can diced tomatoes; 1 can red or white kidney beans, drained and rinsed; 1 medium yellow onion; 1 medium zucchini; 1 Tbsp olive oil; 2 bay leaves; 2 medium carrots; 2 1/2 cups 3/4-inch diced butternut squash ); 2 1/2 cups 3/4-inch diced yukon gold potatoes; 2 1/2 tsp finely minced fresh rosemary or oregano ); 2 1/2 tsp minced fresh thyme ); 2 cups packed chopped kale ); 2/3 cup dry ditalini pasta ); 3 cloves garlic; 6 cups vegetable broth; Salt and freshly ground black pepper; Shredded parmesan cheese )

Category
Soup
Cusine
American

What do you need?

How to make?

Ingredients

2 medium carrots

1 medium yellow onion

1 Tbsp olive oil

3 cloves garlic

6 cups vegetable broth

2 1/2 cups 3/4-inch diced yukon gold potatoes

2 1/2 cups 3/4-inch diced butternut squash

1 medium zucchini

1 can diced tomatoes

2 1/2 tsp finely minced fresh rosemary or oregano

2 1/2 tsp minced fresh thyme

2 bay leaves

Salt and freshly ground black pepper

2/3 cup dry ditalini pasta

2 cups packed chopped kale

1 can red or white kidney beans, drained and rinsed

Shredded parmesan cheese

Directions

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.