Autumn Minestrone Soup

Serves: 6

This soup is incredibly hearty and filling even though it's vegetarian. It's a lot of dicing since there are so many veggies but you can take short cuts and use some pre-cut veggies like I did.

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2 medium carrots , diced
1 medium yellow onion , chopped
1 tablespoon olive oil
3 cloves garlic , minced
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 (i bought it pre-cut)
1 medium zucchini , ends trimmed, sliced into half moons or quarters
1 can (14.5 oz) diced tomato
2 1/2 teaspoons finely minced fresh rosemary or oregano (or 1 tsp dried)
2 1/2 teaspoons 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)
1 145 can 1 (14.5 oz) red or white kidney beans, drained and rinsed
shredded parmesan cheese , for serving (optional)


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.


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