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Autumn Minestrone

This comforting and hearty bowl of soup made with a mixture of pantry staples and fresh veg comes together fast and is lovely on cool fall nights.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
525 calories per serving


> 1 medium zucchini
> 1 (15 oz) can  low-sodium cannellini beans
> 1 (15 oz) can low-sodium kidney beans
> 2 tbsp olive oil
> 1 cup diced onion
> 4 cups chopped kale
> 1 tbsp minced garlic
> 4 cups low-sodium vegetable broth
> 1 (14 oz) can crushed tomatoes
> 1 cup ditalini pasta


Chop the zucchini into ½-inch pieces. Drain and rinse the cannellini and kidney beans.
In a large pot, heat the oil on medium. Add the onion and cook 2 min., until soft, stirring often. Add the zucchini, kale, and garlic. Cook 5 min., until the vegetables begin to soften, stirring occasionally.
Add the vegetable broth, crushed tomatoes, and beans. Heat to a simmer and cook 5 min. Stir in the pasta. Cover pot and cook until pasta is al dente, 7–8 min. Season with salt (in moderation) and pepper.
Sunday prep steps:
Chop zucchini. Drain beans.
In large pot, cook onion in olive oil 2 min. Add zucchini, kale, and garlic. Cook 5 min.
Add broth, crushed tomatoes, and beans. Simmer 5 min. Add pasta and cook 7-8 min., until pasta is al dente. Cool completely and refrigerate.
15 min. before ready to serve:
Reheat soup on medium until hot, stirring occasionally.


Top bowls of minestrone with a sprinkle of grated Parmesan.

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