Autumn Minestrone Soup

This soup is healthy, quick and will warm you up on a cool Fall evening

 
Cut your carrots into hearts to add extra love into this soup!

Cut your carrots into hearts to add extra love into this soup!

 

Ingredients

  • 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

Instructions

  1. 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.

  2. Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste.

  3. 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.