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–+ servings
Autumn Minestrone Soup

Autumn Minestrone Soup

This delicious Autumn Minestrone Soup is a cozy blend of seasonal vegetables and beans that's perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 318
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 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 yukon gold potatoes 3/4-inch diced
  • 2 1/2 cups butternut squash 3/4-inch diced
  • 1 medium zucchini ends trimmed, sliced into half moons or quarters
  • 1 14.5 oz can diced tomatoes
  • 2 1/2 tsp fresh rosemary or oregano, finely minced
  • 2 1/2 tsp fresh thyme minced
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 2/3 cup dry ditalini pasta optional
  • 2 cups chopped kale packed, thick ribs removed
  • 1 14.5 oz can kidney beans red or white, drained and rinsed
  • Shredded parmesan cheese for serving, optional

Equipment

  • large pot

Method
 

Cooking Steps
  1. Heat olive oil in a large pot over medium-high heat. Add onions and carrots and sauté for 3 minutes, then add garlic and sauté for 1 minute longer.
  2. Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves, and season with salt and pepper to taste.
  3. Bring to a boil, then stir in pasta if using. Cover, reduce heat to medium-low, and simmer until veggies are nearly tender, about 15 minutes.
  4. Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer. Remove bay leaves, serve warm with parmesan cheese.

Nutrition

Serving: 1bowlCalories: 318kcalCarbohydrates: 56gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 207mgFiber: 11gSugar: 6g

Notes

Feel free to swap in different vegetables based on what you have at home. This soup is incredibly versatile!

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