Autumn Minestrone Soup

Ingredients

• 2 medium carrots (, diced)
• 1 medium yellow onion (, chopped)
• 1 Tbsp olive oil
• 3 cloves garlic (, minced)
• 6 cups low-sodium vegetable broth
• 2 1/2 cups 3/4-inch diced yukon gold potatoes
• 2 1/2 cups 3/4-inch diced butternut squash ((I bought it pre-cut))
• 1 medium zucchini (, ends trimmed, sliced into half moons or quarters)
• 1 (14.5 oz) can diced tomatoes
• 2 1/2 tsp finely minced fresh rosemary or 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
• 2/3 cup dry ditalini pasta ((optional))
• 2 cups packed chopped kale ((thick ribs removed))
• 1 (14.5 oz) can red or white kidney beans, drained and rinsed
• Shredded parmesan cheese (, for serving (optional))

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer.

2. 2

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

3. 3

   Bring to a boil then and stir in pasta if using. Cover, reduce heat to medium low and and simmer until veggies are nearly tender, about 15 minutes.

4. 4

   Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer. Remove bay leaves, serve warm with parmesan cheese.

5. 5

   Recipe source: adapted from My Recipes