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Autumn Minestrone Soup
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| Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Serves: 6 to 8 Ingredients | |
| 2 tablespoons | canola or other vegetable oil |
| 1 cup | chopped onions |
| 2 | garlic cloves, minced or pressed |
| 2 1/2 cups | peeled and cubed winter squash |
| 2 | celery stalks, diced |
| 1 cup | peeled and diced carrots |
| 2 1/2 cups | cubed potatoes |
| 1 teaspoon | dried oregano |
| 1 teaspoon | salt |
| 1/2 teaspoon | ground black pepper |
| 6 cups | vegetable stock, (Pacific organic) |
| 4 cups | chopped kale |
| 3 cups | cooked or canned cannellini beans, (2 15-ounce can, drained) |
Instructions
Warm the oil in a large soup pot on medium heat.
Add the onions and garlic, and saute for 5 minutes.
Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and stock and cook for 10
minutes or until the potatoes are almost done.
Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
Serve immediately.
Notes
*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.
PER 12 OUNCE SERVING: 137 CALORIES, 3.9 G PROTEIN, 3.9 G FAT, 23 G CARBOHYDRATES, 1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 744 MG SODIUM, 4.2 G TOTAL DIETARY FIBER
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