Autumn Minestrone Soup
INGREDIENTS
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2 medium carrots, diced
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1 medium yellow onion, chopped
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1 Tbsp olive oil
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3 cloves garlic, minced
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6 cups vegetable broth
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2 1/2 cups 3/4-inch diced yukon gold potatoes
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2 1/2 cups 3/4-inch diced butternut squash (I bought it pre-cut)
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1 medium zucchini, ends trimmed, sliced into half moons or quarters
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1 (14.5 oz) can diced tomatoes
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2 1/2 tsp finely minced fresh rosemary or oregano (or 1 tsp dried)
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2 1/2 tsp minced fresh thyme (or 1 tsp dried)
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2 bay leaves
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Salt and freshly ground black pepper
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2/3 cup dry ditalini pasta (optional)
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2 cups packed chopped kale (thick ribs removed)
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1 (14.5 oz) can red or white kidney beans, drained and rinsed
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Shredded parmesan cheese, for serving (optional)
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