Autumn Minestrone Soup

Autumn Minestrone Soup

 

  2 medium carrots, diced

1 medium onion, chopped

       1 tablespoon olive oil

 3 cloves garlic, minced

      6 cups vegetable broth

  2 1/2 cups diced Yukon gold potatoes

2 1/2 cups diced butternut squash

1 medium zucchini, sliced into half moons

2 cups diced tomatoes

2 1/2 tsp finely minced fresh rosemary 

2 1/2 tsp minced fresh thyme 

 2 bay leaves

Salt and freshly ground black pepper

2/3 cup dry small shell pasta

2 cups packed chopped kale, thick ribs removed

2 cups red kidney beans, cooked

Shredded parmesan cheese, garnish

1.      Heat olive oil in a large pot over medium-high heat.

2.      Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer.

3.      Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste.

4.      Bring to a boil then and stir in pasta.

5.      Cover, reduce heat to medium low and and simmer until veggies are nearly tender, about 15 minutes.

6.      Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer.

7.      Remove bay leaves, serve warm with parmesan cheese.