Hearty Autumn Minestrone

Discover our Hearty Autumn Minestrone, a unique twist on the classic Italian soup, brimming with seasonal vegetables and packed with robust flavors, perfect for cozy fall evenings.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

3 carrots, sliced

2 stalks celery, sliced

1 large zucchini, cubed

1 15 oz can diced tomatoes

4 cups vegetable broth

1 cup cooked cannellini beans

1 cup butternut squash, cubed

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf

Salt and pepper to taste

1 cup kale, chopped

1/2 cup pasta shells

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion and minced garlic, sauté until translucent.

3. Stir in carrots, celery, and zucchini, cooking for 5 minutes.

4. Pour in diced tomatoes and vegetable broth, bringing to a gentle boil.

5. Add cannellini beans, butternut squash, thyme, oregano, and bay leaf.

6. Simmer soup for 20 minutes or until vegetables are tender.

7. Season with salt and pepper, to taste.

8. Stir in kale and pasta shells, cook for an additional 10 minutes.

9. Remove bay leaf before serving.

Storage

Allow to cool and store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.