Ingredients

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

Instruction

  • Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. 
  • Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste. 
  • Bring to a boil then and stir in pasta if using. Cover, reduce heat to medium low and and simmer until veggies are nearly tender, about 15 minutes. 
  • Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer. Remove bay leaves, serve warm with parmesan cheese.
  • Recipe source: adapted from My Recipes