Autumn Minestrone

Autumn Minestrone

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 4

Makes 4-8 bowls

Ingredients

  • piece medium onion, cut into ½-inch pieces
  • piece stalks celery, sliced crosswise into ½-inch pieces
  • piece bulb fennel, cut into 1-by-¼-inch pieces (about 1½ cups)
  • piece medium Yukon gold potatoes, peeled and cut into 1-inch pieces
  • clove garlic, finely chopped
  • ounce whole tomatoes, lightly crushed
  • cup low-sodium vegetable broth
  • can cannellini beans
  • pinch salt and pepper
  • teaspoon red-wine vinegar
  • piece zucchini, quartered and sliced
  • bunch Swiss chard leaves, thinly sliced (about 6 cups)
  • cup cooked elbow or fusilli pasta (eggless)
  • piece Nutritional yeast or finely ground pumpkin seeds for garnish

Instructions

  1. Heat enough water that fills the bottom of the pan in an 8-quart stockpot over medium high heat. Add onion, celery, fennel, potatoes, and garlic and cook, stirring occasionally, about 5 minutes.
  2. Add tomatoes and their juices, stock, and cannellini beans; season with 2 teaspoons salt and ½ teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer, add in the zucchini and cook until potatoes are tender, about 10 minutes.
  3. Stir in vinegar and Swiss chard; season with salt and pepper. Divide pasta evenly between 6 to 8 bowls. Ladle over soup and garnish with nutritional yeast or ground pumpkin seeds. Serve immediately and enjoy!
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