Autumn Minestrone Soup

Autumn minestrone soup – a hearty, comforting vegan soup that is perfect for the colder months.

By Jon Doe

It is so quick and easy to make, filling, warming and healthy.

Ingredients Brown onion Carrot Celery sticks Garlic cloves Olive oil Zucchini Butternut squash Large potato Cavolo nero or kale Sprigs fresh thyme Chopped tomatoes Swipe Up for the full list of ingredients

Let's make Autumn Minestrone Soup

Step 1

Peel and finely dice the onion, peel and finely dice the carrot, thinly slice the celery sticks and peel and crush the garlic.

Step 2

Heat the olive oil in a large pan over a low heat, add the onion, carrot and celery and cook gently for about 10 minutes until softened and lightly coloured. Add the garlic and cook for another minute.

Step 3

Dice the zucchini, peel, de-seed and dice the butternut squash, dice the potato, thinly shred the cavolo nero or kale, strip and finely chop the thyme and rosemary leaves, discarding the stalks.

Step 4

Add all of the prepared veg, the herbs, canned tomatoes, cannellini beans, vegetable stock and pasta shapes to the pan. Bring up to a simmer then allow to simmer gently for 20-30 minutes. Season to taste with salt and pepper and stir in some finely chopped fresh basil.

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