Autumn Minestrone Soup Heartwarming and Flavorful Dish

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 medium zucchini, diced
• 1 can (14 oz) diced tomatoes, with juices
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup kale, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• to taste salt and pepper
• for garnish fresh basil leaves
• optional grated Parmesan cheese

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
2. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Add the cubed butternut squash and green beans to the pot. Cook for 4-5 minutes, stirring frequently.
4. Incorporate the diced zucchini and cook for another 3 minutes.
5. Add the canned tomatoes with their juices, vegetable broth, cannellini beans, thyme, and oregano. Stir well to combine.
6. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20-25 minutes, or until all vegetables are tender.
7. Just before serving, stir in the chopped kale and cook for an additional 2-3 minutes until wilted.
8. Season the soup with salt and pepper to taste.
9. Ladle the hot minestrone soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese, if desired.