Fall Minestrone Soup
This Fall Minestrone Soup is simple, quick and filled with delicious seasonal vegetables. This comforting soup is a fun twist on the classic.
Servings: 8
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 tablespoon minced garlic
- 15 ounces cannellini beans, drained
- 28 ounces crushed tomatoes
- ½ teaspoon dried rosemary
- 1 dried bay leaf
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large russet potato, peeled and diced
- 10 ounces frozen butternut squash
- 1 parmesan rind
- 4 cups vegetable broth
- 2 cups water
- ¾ cup ditalini pasta
- 12 ounces frozen kale
Instructions
- In a large dutch oven or soup pot, heat olive oil over medium heat and add the chopped onions, carrots and celery. Saute until soft and onions are translucent, about 7-8 minutes.
- Add the minced garlic and cook for another minute or until garlic is fragrant.
- Stir in the drained cannellini beans, crushed tomatoes, rosemary, bay leaf, parsley, salt, black pepper, diced potatoes, vegetable broth, water and parmesan rind. Bring soup to boil, then reduce heat to low and simmer for 5 minutes.
- After 5 minutes, stir in the frozen butternut squash and simmer another 5-7 minutes.
- Then stir in the ditalini pasta and simmer for 7-8 minutes. Stir often so the pasta doesn't stick to the bottom of the pot.
- Remove soup from heat and stir in the frozen kale.
- Serve with grated Parmesan cheese and enjoy!
Nutrition
Calories: 236kcal | Carbohydrates: 43g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1063mg | Potassium: 758mg | Fiber: 8g | Sugar: 8g | Vitamin A: 7873IU | Vitamin C: 54mg | Calcium: 209mg | Iron: 4mg
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