Ingredients for Autumn Minestrone
- 1 tbsp Canola Oil
- 1 large Onion, chopped
- 2 Garlic Cloves, minced
- 3 cups Winter Squash (butternut), peeled, seeded and diced
- 2 stalks Celery, chopped
- 2 Carrots, chopped
- 2 medium Potatoes, peeled and diced
- 1 tsp Dried Oregano
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
- 6 cups Vegetable Broth
- 4 cups chopped Kale
- 1 (15 ounce) can Cannellini Beans, rinsed and drained
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How to Make Autumn Minestrone
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and minced garlic. Sauté for 5 minutes, stirring occasionally, until softened.
- Add the butternut squash, celery, carrots, and potatoes. Stir in the oregano, salt, and pepper.
- Pour in the vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
- Stir in the chopped kale and cannellini beans.
- Continue to simmer for 5-7 minutes, or until the kale is wilted and tender.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle the soup into bowls and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
12g
Fat
2g
Carbs
11g
