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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Fall Minestrone Soup Recipe

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This recipe for Fall Minestrone Soup is from Millie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 T olive oil
1 c. chopped onion
2 garlic cloves, minced
6 c. vegetable broth
2 1/2 c. cubed, peeled butternut squash
1 c. cubed, peeled baking potato
1 c. green beans, 1-in. pieces
1/2 c. diced carrot
1 tsp. dried oregano
1 tsp. dried Italian seasoning
salt and pepper to taste
4 c. chopped kale
1/2 c. small pasta (orzo, ditalini, etc.)
1-16 oz. can cannelini beans, rinsed and drained
1/2 c. Parmesan cheese
Directions:
Directions:
Wash, chop and peal all vegetables. Heat oil in large pot (pasta pot or Dutch oven) over medium-high heat and add onion and garlic. Sauté until tender (about 5 minutes). Add in butternut squash, potato, green beans, carrot, oregano, Italian seasoning, salt and pepper and sauté for 5-10 minutes. Add in broth bring to boil and reduce to simmer for another 20 minutes. Add in kale, pasta and beans and simmer another 5 minutes or until pasta is cooked. Serve with crusty bread and top each bowl of soup with Parmesan cheese.
Number Of Servings:
Number Of Servings:
8, 1 1/2 c. servings
Preparation Time:
Preparation Time:
Chopping time
Personal Notes:
Personal Notes:
I like to let the soup cook until the butternut squash starts to "melt" into the broth and make it nice and thick!

 

 

 

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