Autumn Minestrone Soup
User Reviews
4.5
Autumn Minestrone Soup
Description
The Autumn Minestrone Soup recipe combines diced carrots, onions, and garlic sautéed in olive oil to build a flavorful base. The soup then incorporates seasonal vegetables such as Yukon Gold potatoes, butternut squash, and zucchini, simmered along with canned diced tomatoes and herbs including rosemary and thyme. Optional ditalini pasta adds body and bite, cooking until tender within the broth.
After the vegetables and pasta nearly soften, kale and drained kidney beans are stirred in to finish cooking, lending leafy texture and protein to enrich the soup's substance. The soup’s broth is seasoned with salt and pepper to taste, and finished with shaved Parmesan for added richness and subtle umami.
This minestrone is suitable as a hearty vegetarian main or a robust starter. It showcases autumnal produce with a comforting depth of flavor and varied textures from the mix of beans, pasta, and vegetables.
Ingredients
- 2 carrot diced, medium
- 1 yellow onion chopped, medium
- 1 Tbsp olive oil
- 3 cloves garlic , minced
- 6 cups vegetable broth low-sodium
- 2 1/2 cups Yukon Gold potatoes 3/4-inch diced
- 2 1/2 cups butternut squash I bought it pre-cut, 3/4-inch diced
- 1 zucchini ends trimmed, sliced into half moons or quarters, medium
- 1 diced tomatoes 14.5 oz can
- 2 1/2 tsp rosemary or 1 tsp dried, finely minced fresh, or oregano
- 2 1/2 tsp thyme or 1 tsp dried, minced fresh
- 2 bay leaf
- salt freshly ground
- black pepper freshly ground
- 2/3 cup ditalini pasta optional, dry
- 2 cups kale thick ribs removed, packed, chopped
- 1 Kidney Beans red or white, canned, 14.5 oz, drained and rinsed
- Parmesan Cheese for serving (optional, shredded
Instructions
- 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
User Reviews
Overall Rating
4.5
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