Early Autumn Minestrone
Author: WildAJA
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This Minestrone soup is a delicious and wholesome way to welcome the flavors of early autumn. Use fresh, seasonal ingredients, and feel free to adapt this recipe with the best produce available in early autumn in your region.
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Ingredients:
Number of portions: 4
2 Tablespoon(s)
olive oil
1
onion, finely chopped
2 Clove(s)
garlic, minced
2
carrots, diced
2
celery stalks, diced
1
leek, sliced
2
small zucchini, diced
1 Cup(s)
green beans, cut into bite-sized pieces
1 Cup(s)
butternut squash, diced
1 can (14 oz)
cannellini beans, drained and rinsed
8 Cup(s)
vegetable broth
2 Teaspoon(s)
dried Italian herbs (thyme, rosemary, oregano)
Acc. to taste
salt and black pepper
Preparation:
Preparation time: 30-60 min.
- Heat the olive oil over medium heat in a large pot. Add the chopped onion and garlic and sauté for a few minutes until they become translucent and aromatic.
- Add the diced carrots, celery, and leek to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
- Stir in the zucchini, green beans, and butternut squash, and cook for another 5 minutes.
- Add the canned tomatoes, cannellini beans, and dried Italian herbs to the pot. Stir well to combine.
- Pour in the vegetable broth, bring the mixture to a boil, and then reduce the heat to a simmer. Cover the pot and let it simmer for 20-25 minutes until the vegetables are tender.
- Season with salt and black pepper to taste once the vegetables are tender.
- Serve the Early Autumn Minestrone hot.
Author: WildAJA
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