Autumn Minestrone Soup
Try this Autumn Minestrone Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
- 3 cloves garlic minced
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 2 bay leaves
- 2 medium carrots diced
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 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-c
- 2 1/2 tsp finely minced fresh rosemary or oregano (or 1 tsp
- 2 1/2 tsp minced fresh thyme (or 1 tsp dried)
- 2/3 cup dry ditalini pasta (optional)
- 2 cups packed chopped kale (thick ribs removed)
- shredded parmesan cheese for serving (optional)
- 1 medium zucchini ends trimmed sliced into half moons or quarters
- 1 (14.5 oz) can red or white kidney beans drained and rinsed
- Carbohydrate 8.26737333333333 g
- Cholesterol 0 mg
- Fat 0.665520000241223 g
- Fiber 1.09943333164851 g
- Protein 0.63832 g
- Saturated Fat 0.102478333366641 g
- Serving Size 1 1 serving (285g)
- Sodium 952.992250000005 mg
- Sugar 7.16794000168482 g
- Trans Fat 0.0449475000065324 g
- Calories 39 calories
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
