Healthy Vegetable Minestrone

Prep:

10 m

Cook:

20 m

Ready in:

30 m

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A hearty and filling recipe for cooler fall nights will be ready in 30 minutes!

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Servings: 8

Olive oil

1 tbsp.

Sweet onion

1, diced

Garlic

3 cloves, minced

Butternut squash

12 oz., cubed

Zucchini

1 cup, diced

Thyme

½ tsp.

Sage

½ tsp.

Salt

½ tsp.

White beans

1 (15 oz.) can, drained

Crushed tomatoes

28 oz., fire-roasted

Vegetable broth

4 cups

Pasta

½ cup

Kale

1 cup, frozen

Take a large Dutch oven (or another saucepan with a heavy bottom), add olive oil, and heat.
Add onion and cook for 2 minutes.
Add butternut squash and sauté for 3 minutes.
Add zucchini, garlic, and all the spices (from thyme to salt) and sauté for 2 minutes.
Add the next three ingredients (from beans to vegetable broth) and bring to a simmer.
Add pasta and let it simmer for 10 minutes until it’s ready.
Add kale and let it simmer for 1 minute until well-heated.

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