What’s better than a hearty bowl of vegetable soup to welcome in the Autumn and Winter months?

Especially a good ole minestrone jam packed with kidney beans and veggies like kale and courgette to butternut squash and potatoes.

Load up a bowl with this nutrient rich, veggie dense stew, and you’ll be super powered up to fight off any colds and flus lurking around.

It’s a very hearty and filling recipe. And to be honest, it’s more of a stew than a soup. Eitherway, I know you’ll love it.  

INGREDIENTS

• 2 medium carrots diced
• 1 medium onion chopped
• 1 tbsp olive oil
• 3 cloves garlic minced
• 6 cups vegetable stock
• 2½ cups diced potatoes
• 2½ cups diced butternut squash
• 1 courgette chopped
• 14.5 oz tin diced tomatoes
• 2½ tsp fresh rosemary or oregano chopped (or 1 tsp dried)
• 2½ tsp fresh thyme chopped (or 1 tsp dried)
• 2 bay leaves
• Salt & black pepper
• 2/3 cups dry buckwheat or brown rice pasta
• 2 cups kale chopped
• 14.5 oz tin red or white kidney beans drained/rinsed
• Shredded parmesan cheese to garnish (optional)

INSTRUCTIONS

• Heat olive oil in a large pan over medium-high heat
• Add onions and carrots, saute 3 mins
• Add garlic, saute 1 min
• Add stock, potatoes, squash, courgette, tomatoes, rosemary, thyme, bay leaves
• Season with salt and pepper
• Bring to the boil
• Stir in the pasta
• Cover, reduce heat to medium low
• Simmer until veggies nearly tender (approx 15 mins)
• Stir in kale and kidney beans
• Cook until kale is tender (approx 5 mins)
• Remove bay leaves
• Serve warm with parmesan cheese