How To Make Autumn Minestrone Soup
Add warmth to those chilly nights with this minestrone soup filled with fall veggies like squash & zucchini, and with a healthy dose of kale and beans.
Serves:
Ingredients
- 2mediumcarrots,diced
- 1mediumyellow onion,chopped
- 1tbspolive oil
- 3clovesgarlic,minced
- 6cupslow-sodium vegetable broth
- 2½cupsyukon gold potatoes,¾ inch diced
- 2½cupsbutternut squash,¾ inch diced
- 1mediumzucchini,ends trimmed, sliced into half moons or quarters
- 14½oztomatoes,(1 can), diced
- 2½tspfresh rosemary,finely minced, or oregano, or 1 tsp dried rosemary
- 2½tspfresh thyme,minced, or 1 tsp dried thyme
- 2bay leaves
- salt and freshly ground black pepper
- ⅔cupditalini pasta,dry, optional
- 2cupskale,packed chopped, thick ribs removed
- 14½ozred kidney beans,(1 can) or white kidney beans, drained and rinsed
- parmesan cheese,Shredded, optional for serving
Instructions
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Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute for 3 minutes then add garlic and saute for 1 minute longer.
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Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste.
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Bring to a boil then and stir in pasta if using. Cover, reduce heat to medium-low and simmer for about 15 minutes until veggies are nearly tender.
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Stir in kale and kidney beans and cook for 5 minutes more until kale is tender. Remove bay leaves, serve warm with parmesan cheese.
Nutrition
- Calories: 414.72kcal
- Fat: 3.81g
- Saturated Fat: 0.60g
- Monounsaturated Fat: 1.83g
- Polyunsaturated Fat: 0.93g
- Carbohydrates: 78.49g
- Fiber: 16.26g
- Sugar: 8.15g
- Protein: 20.81g
- Sodium: 1347.61mg
- Calcium: 149.80mg
- Potassium: 1836.71mg
- Iron: 6.55mg
- Vitamin A: 549.01µg
- Vitamin C: 53.62mg
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