Rustic Autumn Minestrone
Experience the warmth of fall with this rustic take on minestrone soup, packed with seasonal vegetables and hearty beans, perfect for cozy nights.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
2 tbsp olive oil
1 cup diced butternut squash
1 cup diced sweet potatoes
1 cup chopped carrots
1 cup chopped celery
1 diced yellow onion
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1 (14 oz) can diced tomatoes
4 cups vegetable broth
1 (14 oz) can kidney beans, drained and rinsed
1 (14 oz) can cannellini beans, drained and rinsed
2 cups chopped kale
1 cup pasta shells
Salt and pepper to taste
Parmesan cheese for serving
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and garlic, sauté until fragrant, about 2 minutes.
3. Stir in butternut squash, sweet potatoes, carrots, and celery, cook for 5 minutes while stirring.
4. Add thyme, rosemary, salt, and pepper, and cook for another 2 minutes.
5. Pour in diced tomatoes and vegetable broth, bring to a boil.
6. Once boiling, reduce heat and let simmer for 15 minutes.
7. Add kidney beans, cannellini beans, and pasta shells, cook for another 10 minutes.
8. Stir in chopped kale and simmer for 5 more minutes.
9. Adjust seasoning if necessary and serve hot with Parmesan cheese.
Storage
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally, 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.
