Leaves are falling, the autumn wind is blowing and minestrone soup is simmering on the stove!
Are you looking for a delicious soup recipe to serve at your dinner party tonight? Or perhaps you’re wanting to add some nutritional bang to your kid’s lunch this week? My Minestrone Soup recipe is definitely one of my fall favorites! This old Italian tradition is not only delicious, but packed with vitamins and antioxidants. If I feel a cold coming on, I just add more garlic. Believe me, this soup can handle it. Besides, you can never have too much garlic, right?
This recipe produces 8-10 servings, which is perfect for me because I like to freeze the leftovers and eat it for lunch over the next week. My recipe is vegetarian, but is so tasty it will satisfy both vegetarians and meat eaters alike! If you want to add some meat, try shredded chicken or a lean spicy pork sausage.
Ingredients
1 large yellow onion, chopped
3 large carrots chopped
1 large yam chopped
2 Tbsp olive oil
5 cloves garlic, minced
8 cups vegetable broth
3 cups diced red potatoes
3 cups diced butternut squash (you can by pre-cut at most grocery stores)
1 large yellow or green zucchini, sliced in quarters
1 (14.5 oz) can diced tomatoes
2 1/2 tsp finely minced fresh rosemary
2 1/2 tsp oregano (or 1 tsp dried)
2 1/2 tsp minced fresh thyme (or 1 tsp dried)
2 bay leaves
Salt and freshly ground black pepper
1 cup dry ditalini pasta (for those who are carb conscious, leave this out)
3 cups chopped kale (just the leaves, thick ribs removed)
1 (14.5 oz) can red or white kidney beans, drained and rinsed
Shredded parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, yam, red potatoes, butternut squash and carrots. Saute for 3 minutes.
- Add garlic and saute for another minute, or until garlic is light golden brown.
- Stir in vegetable broth, zucchini, tomatoes, rosemary, Oregano, thyme, bay leaves and season with salt and pepper to your taste.
- Bring to a boil then and in pasta (if you decide to use).
- Cover and reduce heat to low. Simmer until vegetables are semi soft. This should take about 20 minutes.
- Stir in kale and kidney beans and cook until kale is tender, which should be about 7 minutes longer. Remove bay leaves, serve warm with parmesan cheese sprinkled on top.
- 1 large yellow onion, chopped
- 3 large carrots chopped
- 1 large yam chopped
- 2 Tbsp olive oil
- 5 cloves garlic, minced
- 8 cups vegetable broth
- 3 cups diced red potatoes
- 3 cups diced butternut squash (you can by pre-cut at most grocery stores)
- 1 large yellow or green zucchini, sliced in quarters
- 1 (14.5 oz) can diced tomatoes
- 2 1/2 tsp finely minced fresh rosemary
- 2 1/2 tsp oregano (or 1 tsp dried)
- 2 1/2 tsp minced fresh thyme (or 1 tsp dried)
- 2 bay leaves
- Salt and freshly ground black pepper
- 1 cup dry ditalini pasta (for those who are carb conscious, leave this out)
- 3 cups chopped kale (just the leaves, thick ribs removed)
- 1 (14.5 oz) can red or white kidney beans, drained and rinsed
- Shredded parmesan cheese, for serving (optional)
- Heat olive oil in a large pot over medium heat.
- Add onions, yam, red potatoes, butternut squash and carrots. Saute for 3 minutes.
- Add garlic and saute for another minute, or until garlic is light golden brown.
- Stir in vegetable broth, zucchini, tomatoes, rosemary, Oregano, thyme, bay leaves and season with salt and pepper to your taste.
- Bring to a boil then and in pasta (if you decide to use).
- Cover and reduce heat to low. Simmer until vegetables are semi soft. This should take about 20 minutes.
- Stir in kale and kidney beans and cook until kale is tender, which should be about 7 minutes longer. Remove bay leaves, serve warm with parmesan cheese sprinkled on top.
I hope you enjoy this! Do you have a favorite soup recipe? Please share in the comments below.
