Easy and hearty autumn minestrone soup for busy weeknights

Preparation time: 20 minutes Cooking time: 35 minutes

Autumn Minestrone Soup (Serves 4)

Ingredients

• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 carrots, chopped
• 2 sticks of celery, chopped
• 1 zucchini, chopped
• 1 cup of fresh green beans, trimmed and cut into 1/2 inch pieces
• 4 cups of vegetable broth
• 2 cups of peeled and diced tomatoes
• 1/4 cup of fresh basil, chopped
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 can of kidney beans, drained and rinsed
• 2 cups of fresh spinach leaves
• 1/4 cup of grated Parmesan cheese for serving

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
2. Add the carrots, celery, zucchini, and green beans to the pot. Cook for another 5-7 minutes, or until the vegetables start to soften.
3. Pour the vegetable broth into the pot. Add the tomatoes, basil, salt, and black pepper. Stir everything together and bring the soup to a boil.
4. Once the soup is boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the vegetables are tender.
5. Add the kidney beans and spinach leaves to the pot. Let the soup cook for another 5 minutes, or until the spinach has wilted.
6. Divide the soup between four bowls. Sprinkle the grated Parmesan cheese over top of each bowl before serving.

This comforting Autumn Minestrone Soup is the perfect way to warm up on a chilly day. You can easily prepare it for a family dinner or make ahead for lunch during the week. Enjoy the flavor of fresh vegetables and aromatic herbs!

Creating a healthier version of Autumn Minestrone Soup

Making Autumn Minestrone Soup healthier is all about choosing the right ingredients.

Eliminate high-sodium canned broths and instead use a low-sodium broth or even better, homemade vegetable broth for your soup base.

Add more vegetables like zucchini, carrots, and spinach that are low in calories but high in vitamins, minerals, and fiber.

Replace traditional pasta with whole wheat pasta for added fiber and nutrition. You can also opt for lean meats like chicken or turkey instead of beef.

Preserving your Autumn Minestrone Soup

Once cooked, the Autumn Minestrone Soup can be kept in the refrigerator for about 3 to 4 days. Be sure to store it in a covered container after allowing it to cool down completely.

For longer storage, you can freeze it for up to 3 months. Simply thaw it out in the fridge before reheating on the stove or microwave, stirring occasionally to maintain its consistency.

Serving suggestions for Autumn Minestrone Soup

A bowl of warm Autumn Minestrone Soup goes excellently with freshly baked whole grain bread, which you can use to dip into the soup.

On cooler days, you may also serve it with a side of your favorite salad.

In terms of beverages, a glass of white wine such as Sauvignon Blanc or Pinot Grigio pairs perfectly with this soup, or for a non-alcoholic option, try a cool glass of freshly squeezed lemonade.