Autumn Minestrone with Squash and Kale

Recipe for Category Soups & Stews

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Contributed by (Recipe adapted from “Conscious Choice” at


2 Tbs Canola oil
1 C chopped Onion
3 Garlic cloves, minced
2 ½ C peeled and cubed Acorn, Delicata, or Sugar loaf squash
1 C diced Carrots
2 C cubed Potatoes
1 tsp dried Oregano
2 tsp Salt
½ tsp freshly ground Black pepper
6 C Water
4 C chopped Kale
1 ½ C cooked Cannellini beans (optional)


Warm the oil in a large soup pot over medium heat. Add the onions and garlic, and sauté for five minutes. Add the squash, carrots, potatoes, oregano, salt, pepper, and water. Cook for ten minutes or until the potatoes are almost done. Add the kale and beans and simmer for another five to seven minutes, until the kale is tender and the beans are hot.

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