Herb-Infused Autumn Minestrone

Discover a unique twist on the classic Italian Minestrone Soup with our Herb-Infused Autumn Minestrone. Bursting with seasonal vegetables and aromatic herbs, this soup offers a comforting taste of fall. Perfect for cozy evenings, it's a nutritious and hearty meal option.

Prep time: 20 minutes
Cook time: 1 hour
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

2 cups butternut squash, peeled and cubed

1 cup carrots, diced

1 cup parsnips, diced

1 cup green beans, trimmed and chopped

1 can (15 oz) diced tomatoes

6 cups vegetable broth

1 cup small pasta shells

1 can (15 oz) cannellini beans, drained and rinsed

1 tsp fresh thyme leaves

1 tsp dried oregano

1/2 tsp crushed red pepper flakes

Salt and pepper to taste

1/4 cup fresh basil, chopped

1/4 cup grated Parmesan cheese, for serving

Instructions

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

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

3. Stir in the butternut squash, carrots, and parsnips, cook for 5 minutes.

4. Add green beans and cook for another 3 minutes.

5. Pour in the diced tomatoes, vegetable broth, and bring to a boil.

6. Stir in the pasta shells and cook until al dente.

7. Add cannellini beans, thyme, oregano, and red pepper flakes.

8. Season with salt and pepper, simmer for 10 minutes.

9. Remove from heat, stir in fresh basil.

10. Serve hot sprinkled with grated Parmesan cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stove over medium heat or in the microwave until warmed 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.