Autumn Minestrone

Serving size:


    • 2 T
    • oil
    • 1 c
    • onions, chopped
    • 2 clv
    • garlic, minced or pressed
    • 1 t
    • dried oregano
    • 6 c
    • water
    • 2 1⁄2 c
    • winter squash, peeled and cubed. select a firm variety, such as acorn, buttercup, or delicata
    • 2 1⁄2 c
    • potatoes, cubed
    • 1⁄2 c
    • carrots, peeled and diced
    • 2
    • stalks celery, chopped
    • 4 c
    • kale, stems and center rib removed, chopped
    • 1 1⁄2 c
    • cannellini beans, or 15 oz. can, drained
    • salt and fresh ground pepper, to taste
1 hour
Ready in
1 hour


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.

Adapted from The Moosewood Restaurant Daily Table


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.


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