Autumn Minestrone Soup

This one is a great way to get a good portion of veggies into your daily diet. It will also make great left overs for lunch for the next few days!


2 medium carrots , diced
1 medium yellow onion , chopped
1 Tbsp olive oil
3 cloves garlic , minced
6 cups vegetable broth
2 1/2 cups 3/4-inch diced yukon gold potatoes
2 1/2 cups 3/4-inch diced butternut squash
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)

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Visit Autumn Minestrone Soup By Cooking Classy - Cooking Classy @ for full recipe

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