Go Back
Andrew Fowler

Autumn Minestrone Soup

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb butternut squash peeled, seeded and cut into 1/2-inch cubes
  • 2 tbsp olive oil divided
  • 3/4 tsp fine salt divided
  • 1 small fennel bulb trimmed and diced
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 1 can 14.5 oz diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1/2 tsp dried oregano
  • 2 cans 15 oz each borlotti or cranberry beans, drained and rinsed
  • 4 oz dry farfalline pasta
  • 3 cups stemmed kale finely chopped
  • 1 tbsp fresh lemon juice
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 425°F. Toss squash with 1 tablespoon oil and 1/4 teaspoon salt on a rimmed sheet. Roast 20–25 minutes, turning once, until browned and tender.
  2. Meanwhile, heat remaining oil in a soup pot over medium. Cook fennel and onion 8 minutes; stir in garlic for 30 seconds.
  3. Add tomatoes with juices, broth, oregano, beans and remaining salt. Bring to a simmer; cook 10 minutes.
  4. Add farfalline; simmer 4 minutes. Add kale; cook 5–7 minutes more, until pasta is tender with a little bite.
  5. Fold in squash, lemon juice and pepper. Heat 2 minutes; serve while pasta still has a little bite.