A hearty fall minestrone soup made with butternut squash, kale, white beans and farro in a traditional tomato broth.

INGREDIENTS Olive oil Onion Celery Carrots Tomato paste Garlic Kale Vegetable stock Diced tomatoes Zucchini Butternut squash Farro Cannellini beans Bay leaves Salt & Pepper Flat leaf parsley

This recipe makes a large batch of soup, which is great for feeding a crowd or meal prepping for the week ahead.

Making minestrone soup from scratch is easier than you might think. Whether you’re using canned beans or soaking dry beans, it’s an easy weeknight dinner.

The base is carrots, onion and celery. They are also called aromatics because they infuse the soup with a deep, wonderful aroma.

If you happen to have a piece of parmesan cheese rind, dropping just a small piece in to the soup while it’s cooking will give your pot of autumn minestrone an amazing flavor.