AUTUMN MINESTRONE SOUP

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

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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.

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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.

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

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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.

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For more recipes, visit: www.pookspantry.com

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