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Hearty Fall Minestrone Soup

Ladling fall harvest minestrone soup from a Dutch oven pot.
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This homemade fall minestrone is filling and comforting on an autumn or winter day.

Ingredients

Units Scale
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 yellow onions, peeled and coarsely diced
  • 2 carrots, peeled and coarsely diced
  • 2 celery stalks, peeled and coarsely diced
  • 4 cloves of garlic, peeled and minced
  • 1 bunch of kale, de-ribbed and coarsely chopped
  • 2 medium Yukon gold potatoes, coarsely diced
  • 1 28–ounce can of crushed tomatoes
  • 2 teaspoons dried basil
  • 4 cups broth (chicken or vegetable)
  • 1/4 teaspoon salt
  • *parmesan rind (optional)
  • 1 15.5–ounce can of cannellini beans, rinsed and drained
  • salt and pepper to taste
  • grated parmesan for garnish

Instructions

  1. First, scrub and prepare the vegetables.
  2. Heat the butter and olive oil over medium heat in a large Dutch oven or stockpot. 
  3. Sauté the onions until translucent. Then, add the carrots and celery and sauté until the vegetables are aromatic. Then, add the garlic and continue to cook for 1 minute. 
  4. Stir in the kale and potatoes. Then, add the tomatoes, basil, broth, salt, and parmesan rind.
  5. Bring to a simmer and stir in the rinsed and drained beans. 
  6. Reduce the heat to low, cover, and cook for at least 1 hour. Stir occasionally to keep the bottom from burning.
  7. Remove the parmesan rind if it hasn’t dissolved, and discard it.
  8. Stir the soup. If it’s too thick, add a little broth or water to thin.
  9. Salt and pepper to taste.

Notes

  • Serve with grated parmesan and crusty bread, croutons, or crostini.
  • Refrigerate leftovers for up to 3 days or freeze for up to 3 months.

*Cut the rind off a wedge of parmesan

Nutrition

Find it online: https://mandiofthemountains.com/hearty-fall-minestrone-soup/