Autumn Minestrone Soup (Pinterest) (6 servings):
2 med carrots, diced
1 med yellow onion, chopped
1 tbsp olive oil
3 cloves garlic, minced
6 c veggie broth
2 1/2 c 3/4-inch diced yukon gold potatoes (I used sweet potatoes)
2 1/2 c 3/4-inch diced butternut squash (or pre-cut)
1 med zucchini, ends trimmed, sliced into half-moons or quarters
1 (14.5 oz) can diced tomatoes (I used a can of diced chiles)
2 1/2 tsp finely minced fresh rosemary or oregano
2 1/2 tsp minced fresh thyme
2 bay leaves
Salt and pepper
2/3 c dry ditalini pasta, or other small pasta (optional)
2 c packed chopped kale (thick ribs removed)
1 (14.5 oz) can red or white kidney beans, drained & rinsed
Shredded parm, for serving (optional)
Heat oil in large pot over med-high. Add onions & carrots and saute 3 min, then add garlic and saute 1 min longer. Stir in veggie broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves & season with salt & pepper to taste. Bring to boil & then stir in pasta, if using. Cover, reduce heat to med-low & simmer until veggies are nearly tender, about 15 min. Stir in kale and kidney beans and cook until kale is tender, about 5 min longer. Remove bay leaves, serve warm with parm.
Ready to be simmered...
Enjoy!...
