Skip to main content
Skip to store items
Skip to main navigation

Autumn Minestrone

Prep time
1 hr
Entrée | Soups
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free
Adapted from The Moosewood Restaurant Daily Table


If you are a fan of minestrone, you will surely enjoy this veggie-laden version. The kale is a particularly nice touch, imparting a complementary texture as well as a nutritional punch. Wholesome and satisfying, this soup seems to get better in the couple of days after it is cooked. You may find yourself distracted in the quiet of your workday, looking forward to your leftovers.


2 Toil
1 conions, chopped
2 clvgarlic, minced or pressed
1 tdried oregano
6 cwater
2 1⁄2 cwinter squash, peeled and cubed. select a firm variety, such as acorn, buttercup, or delicata
2 1⁄2 cpotatoes, cubed
1⁄2 ccarrots, peeled and diced
2 stalks celery, chopped
4 ckale, stems and center rib removed, chopped
1 1⁄2 ccannellini beans, or 15 oz. can, drained
  salt and fresh ground pepper, to taste


In a large stock pot, warm oil over low heat. Add onions, garlic and oregano. Salt to taste and sauté for 5 minutes or until onions are translucent. Add water and bring to an even boil. Add squash, potatoes and carrots and cook for about 10 minutes or until the vegetables are almost done. Lower heat and add celery, kale and beans and simmer for 5 to 7 minutes until celery and kale are tender and beans are hot. Season to taste with salt and ground black pepper.