Autumn Minestrone Soup
A hearty fall minestrone soup made with butternut squash, kale, white beans and farro in a traditional tomato broth.
Servings: 5 1/2 quarts
Calories: 207kcal
Ingredients
- 1 tbsp. olive oil
- 1 lg. yellow onion chopped
- 3 stalks celery chopped
- 3 carrots peeled and chopped
- 2 tbsp tomato paste
- 2 cloves garlic minced
- 4 cups kale thinly sliced
- 12 cups vegetable or chicken stock
- 1- 15 oz. can diced tomatoes
- 3 small zucchini chopped (about 3 cups)
- 1/2 butternut squash peeled and chopped (about 4 cups)
- 1/2 cup farro
- 1- 16 oz can cannellini beans drained and rinsed
- 2 bay leaves
- 1 tbsp. kosher salt
- 2 tsp. black pepper
- 2-3 tbsp flat leaf parsley chopped
- 1/2 cup grated Parmesan
- parmesan rind optional
Instructions
- In a 7 quart pot, heat olive oil over medium heat. Add carrots, celery and onion.
- Sauté until onions are translucent and carrots are slightly soft, about 6 - 8 minutes.
- Add garlic and cook 2 minutes. Add tomato paste and cook for another minute.
- Add chopped tomatoes, chicken or vegetable stock, bay leaves and farro. Season with salt & pepper. Add parmesan rind if using.
- Simmer for 10 minutes, then add butternut squash. Cook for another 10 minutes, until butternut is starting to soften.
- When squash is tender and farro is cooked, add beans, zucchini and kale. Cook for another 5 minutes, until zucchini is cooked and kale is wilted.
- Remove from heat and stir in parsley. Check for seasoning and add salt & pepper if necessary.
- Sprinkle with grated parmesan when serving, if desired.
Notes
This recipe can be easily cut in half. It makes a big batch of soup, but it is perfect for freezing or meal-prepping for the week!
Nutrition
Serving: 1g | Calories: 207kcal | Carbohydrates: 35g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 1005mg | Fiber: 11g | Sugar: 9g