Autumn Minestrone Soup

Ingredients

• 2 medium carrots, diced

• 1 medium onion, chopped

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 6 cups vegetable broth

• 2 1/2 cups 3/4-inch diced yukon gold potatoes

• 2 1/2 cups 3/4-inch diced butternut squash

• 1 medium zucchini, end trimmed, sliced into half moons or quarters

• 1 (12.4 oz) can diced tomatoes

• 2 1/2 tsp finely minced fresh thyme (or 1 tsp dried)

• 2 1/2 finely minced fresh rosemary or oregano (1 tsp dried)2 bay leaves

• salt

• pepper

• 2/3 cup dry ditalini pasta (optional)

• 2 cups packed chopped kale (thick ribs removed)

• 1 (14.5 oz) can red or white kidney beans, drained and rinsed

• shredded parmezan cheese, for serving (optional)

Directions

Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 min then ass garlic and saute 1 min longer. Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil then stir in pasta if using. Cover, reduce heat to medium low and simmer until veggies are nearly tender, about 15 min. Stir in kale and kidney beans and cook until kale is tender, about 5 min longer. Remove bay leaves, serve warm with parmesan cheese.