When fall rolls in, I immediately want to make all the soups. Soup is such an easy way to throw a bunch of vegetables together in a savory broth and call it a meal. This fall minestrone will warm your body and your soul.
You can easily interchange the vegetables in this soup to meet your tastes. I grew buttercup squash in my garden this year, which is very similar in flavor and texture to butternut squash, so that is what I used, but butternut squash is much easier to find in stores, and works great.
This delicious fall minestrone is the perfect weeknight dinner. It is filling, nutritious, and makes great leftovers.
- 1 Onion Diced
- 4 Garlic Cloves Minced
- 2 c. Carrots Chopped
- 2 c. Celery Chopped
- 3 c. Butternut Squash Peeled, Diced into 1 inch cubes
- 4 c. Spinach
- 28 oz. Can Crushed Tomatoes
- 8 c. + 2 Tbsp Vegetable Broth
- 1 Tsp Fresh Thyme
- 1 Tsp Fresh Rosemary
- 1 Tbsp Fresh Basil
- 2 1/2 c. Green Beans Trimmed, Halved
- 2 15 oz. Cans of Kidney Beans
- 1 1/2 c. Whole Wheat Elbow Pasta Dry
- 2 c. Water
- 1/2 Tsp. Ground Black Pepper
In large pot or dutch oven, heat 1-2 Tbsp of vegetable broth.
Add onion. Cook for 5-6 minutes.
Add garlic. Cook for 2-3 minutes. If onions and garlic begin to stick, add more vegetable broth 1 tbsp at a time.
Add carrots, celery, butternut squash and a pinch of salt and pepper. Cook for 2-3 minutes.
Add tomatoes, vegetable broth, rosemary, thyme, basil, and 2 c. water. Bring to a boil, reduce, cover and let simmer for 15-20 minutes.
Add kidney beans, green beans, and pasta. Cook at a simmer for another 10-15 minutes or until the pasta is tender.
Add spinach. Season with S&P to taste.