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one ordinary bowl of light tomato broth with small bow-tie farfalline pasta, tan borlotti beans, browned orange squash cubes, chopped kale and pale diced fennel, with no sausage, cheese, zucchini, green beans or garnish
Andre Lewis

Autumn Minestrone Soup

Roast the squash while the fennel and tomato broth simmers, then fold the browned pieces into the beans and small bow-tie pasta for a minestrone that keeps its vegetables distinct. Borlotti beans give the pot a soft, substantial base, and the kale only needs enough time to lose its raw toughness before the soup comes off the heat.
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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 the oven to 425°F. Toss squash with 1 tablespoon oil and 1/4 teaspoon salt on a rimmed sheet, then roast for 20 to 25 minutes, turning once, until browned and tender.
  2. Meanwhile, heat remaining oil in a soup pot over medium heat. Cook fennel and onion for 8 minutes, then stir in garlic for 30 seconds.
  3. Add tomatoes with their juices, broth, oregano, beans and remaining salt. Bring to a simmer and cook for 10 minutes.
  4. Stir in farfalline and simmer for 4 minutes, then add kale and cook for 5 to 7 minutes more until pasta is tender.
  5. Fold in roasted squash, lemon juice and pepper and warm for 2 minutes. Divide among 6 bowls while the pasta still has a little bite.