Fall Harvest Minestrone Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings 6 servings

Calories 250

A hearty and nutritious soup celebrating seasonal vegetables, perfect for cozy fall days.

1 piece yellow onion
2 pieces carrots (peeled, and thinly sliced)
2 stalks celery (thinly sliced)
2 parsnips peeled and thinly sliced
1 tablespoon Italian spices (any combo of oregano, basil, thyme, marjoram, parsley, rosemary)
0.5 teaspoon sea salt
0.25 teaspoon freshly ground black pepper
4 cloves garlic
1 piece butternut squash (peeled, seed and diced, about 3 cups diced)
1 14.5-oz can diced tomatoes
1 14.5-oz can kidney beans
8 cups veggie stock
0.75 cup dried pasta
2 cups chopped kale (thick ribs removed)

Dice onion, celery, carrots, parsnips, and squash; peel garlic and wash kale.
Saute onions in broth until soft, then add carrots, celery, parsnips, spices, and salt; cook briefly.
Add garlic zest, tomatoes, squash, bay leaves, and stock; bring to boil, then simmer 20 minutes until squash is tender.
Cook pasta separately until al dente, then add to soup with beans; heat through.
Stir in kale until wilted, then season with salt and pepper to taste.

Feel free to add more broth if the soup thickens over time.

Calories: 250kcal

Cost: $15

Course: Soup

Cuisine: American

Keyword: Vegetables