Autumn Minestrone Soup
This soup is healthy, quick and will warm you up on a cool Fall evening
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 red 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
1 (14.5 oz) can red or white kidney beans, drained and rinsed
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.
Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste.
Bring to a boil. Cover, reduce heat to medium low and simmer until veggies are nearly tender, about 15 minutes. Stir in kidney beans and cook about 5 minutes longer. Remove bay leaves, serve warm.