Autumn Inspired Minestrone Soup with Sweet Potato and Fresh Kale

This Minestrone Soup is so easy and delicious you will wonder how you ever tolerated the canned stuff! A new twist on an old classic and inspired by the favors of Autumn this soup is made with roasted squash, zucchini, and sweet potato along with kale! It’s the perfect way to kick off #soupseason!

Homemade minestrone soup is one of my favorite ways to use of the bits and pieces of produce that are hanging around your crisper drawer! The secrte to this recipe is the roasted sweet potato and fresh kale! Of all the leafy greens kale is definitely king! It's one of the most nutrient rich foods on the planet and the Palmetto Gardens family has been growing some of the finest quality greens, locally here in the US, for 3 generations!

What you are going to need to buy:

4 tablespoons olive oil, divided

1 medium white onion, diced

1-2 tablespoons of minced garlic

2 tablespoons of tomato paste

1 28 oz can of San Marzano Tomatoes

4 cups of water *

3 tablespoons of veggie bouillon *

*Note: Or use your favorite veggie stock

1 medium yellow squash, cubed into 1/2" cubes

1 medium zucchini, cubed into 1/2" cubes

1 medium sweet potato, cubed into 1/2" cubes

1 teaspoon each: onion powder, garlic powder, salt, and black pepper

1 16oz can of white chili beans or butter beans

1.5 cups of dry ditalini pasta or your favorite small shell

2 cups of fresh, chopped, kale

Dairy-Free Parmesan, to garnish

What you are going to need to do:

Preheat oven to 400°

Cut your squash, zucchini, and sweet potato into cubes, lightly coat with olive oil and sprinkle with the onion powder, garlic powder, salt, and black pepper mixture.

Roast, uncovered for 30 minutes, stirring the veg halfway through roasting to get color on all sides.

While the veggies are roasting:

Into a stockpot, on medium heat sautee the diced onion, and minced garlic in olive oil until onion becomes soft and translucent.

Stir in the tomato paste and let simmer with the onion/garlic mixture for 2 minutes.

Add the can of San Marzano Tomatoes and with the use of a fork, or a potato masher, gently break up the big chunks of tomatoes into bite-sized pieces.

Bring mixture to a boil and then add your water+veggie bouillon or your veggie stock.

Add the dry pasta straight into the pot, along with the can of beans, only lightly drained.

Stir to combine.

Cook on a gentle, light, boil for 10 minutes until the pasta has softened.

Stir in your fresh Palmetto Garden's Kale, which has been chopped into 1-2" pieces, and gently fold into the soup to wilt the kale.

Turn the heat down to low/warm.

Retrieve the roasted veggies from the oven and gently add to the soup.

Taste for seasoning. Add onion powder, garlic powder, salt, and black pepper, to taste.

Let simmer for 5 minutes and serve topped with your favorite grated parmesan cheese!

Store leftover soup in a mason jar in the fridge for up to 2 weeks. Add up to 1/2 cup of water when reheating as the soup may thicken in the fridge over time.

Prep Time: 10 minutes

Cook Time: 35 minutes

Serves: Six