If you're looking for a warming, veggie-packed soup that captures the essence of fall, this Hearty Autumn Minestrone is just the ticket. It's a rich blend of seasonal vegetables and comforting flavors that makes it the perfect dish for those crisp autumn nights.
Olive oil is your starting point, providing a rich base for sautéing the veggies. Onion and garlic add depth and aroma, setting the flavorful foundation. The trio of carrots, celery, and zucchini offers a blend of sweetness, earthiness, and a touch of freshness. The diced tomatoes give a tangy, juicy base that pairs perfectly with the hearty vegetable broth.
Cannellini beans are a creamy addition, bringing protein and texture. Butternut squash is the star of fall, adding a slight sweetness and vibrant color. Thyme, oregano, and a bay leaf season the soup with earthy, herbal notes. Finally, kale and pasta shells bring it all together for a satisfying, complete meal.
This soup is delightful with a crusty loaf of sourdough bread or a sprinkle of grated Parmesan on top. A light salad with vinaigrette can balance the heartiness of the soup. For a full Italian feast, pair it with a glass of Chianti.
Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion and minced garlic. Let them cook until they're soft and translucent — this usually takes about 3 to 5 minutes. The aroma will tell you they're ready.
Next, stir in the carrots, celery, and zucchini. Keep the heat moderate, and let them cook for about 5 minutes. You want them to start softening but still retain their vibrant color. Then, pour in the diced tomatoes and vegetable broth. Bring everything to a gentle boil, which will meld the flavors together beautifully.
Now, add the cannellini beans, butternut squash, thyme, oregano, and the bay leaf. Lower the heat to a simmer. Let the soup cook for about 20 minutes, or until the vegetables are tender. This is where the magic happens, as all the flavors come together.
Season with salt and pepper to your liking. Stir in the kale and pasta shells and cook for another 10 minutes. The pasta should be al dente and the kale bright green. Finally, remember to remove the bay leaf before serving.
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