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Fall Minestrone with Kale

This hearty vegetable soup combines seasonal ingredients like roasted squash, tender vegetables, and fresh kale simmered in a flavorful broth. The final dish has a vibrant green color with a slightly chunky texture, showcasing a mix of tender vegetables and leafy greens in a warming, savory soup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: seasonal
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cubed roasted squash preferably butternut or acorn
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 4 cups vegetable broth
  • 2 cups cooked beans e.g., cannellini or kidney beans, rinsed and drained
  • 4 cups chopped kale stems removed
  • 1 tablespoon olive oil
  • to taste salt and pepper for seasoning

Equipment

  • Large pot or Dutch oven
  • Cutting board

Method
 

  1. Heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are tender and fragrant, about 5-7 minutes, listening for a gentle sizzle.
  2. Add the minced garlic to the vegetables and cook for another minute, until the garlic is fragrant and just beginning to turn golden.
  3. Stir in the roasted squash cubes and cook for another 2 minutes, allowing the flavors to meld and the squash to warm through.
  4. Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer uncovered for about 15 minutes, allowing the flavors to develop and the soup to thicken slightly.
  5. Add the rinsed beans and season with salt and pepper to taste. Stir well and cook for another 5 minutes to heat through.
  6. Next, add the chopped kale and cook for an additional 3-5 minutes, until the greens are tender but still bright green and vibrant.
  7. Taste the soup and adjust seasoning if needed—adding more salt or pepper, or a squeeze of lemon to brighten the flavors.
  8. Serve the minestrone hot, with a crusty bread on the side for a cozy, seasonal meal.

Notes

Use roasted squash for added sweetness and depth. Feel free to customize with other seasonal vegetables or beans you have on hand.