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Autumn Minestrone Soup
This hearty vegetable soup is a comforting meal on a chilly autumn evening. The recipe makes a large batch of soup, so enjoy it for multiple meals throughout the week or freeze leftovers for when you’re in need of a quick meal.
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Prep Time 45 minutes
Servings
servings
Ingredients
Prep Time 45 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, thyme, salt, pepper, broth, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot. Add the lemon juice and stir to combine.
  2. Taste and adjust seasoning if needed. Serve immediately.
Recipe Notes

Slightly adapted from Epicurious at https://www.epicurious.com/recipes/food/views/autumn-minestrone-102609, reprinted from The Moosewood Daily Special, October 1999.


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