Prep 30 mins
Cook 22 mins
Make and share this Autumn Minestrone recipe from Food.com.
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 1⁄2 cups peeled and cubed winter squash (I have used acorn, butternut and buttercup)
- 2 stalks celery, diced
- 1⁄2 cup peeled and diced carrot
- 2 1⁄2 cups cubed potatoes
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 6 cups vegetable broth (or water)
- 4 cups chopped kale
- 1 (15 ounce) can cannellini beans, drained
- Heat the oil in a big pot over medium heat.
- Add the onions and garlic; stir and saute for 5 minutes.
- Add in the squash, celery, carrots, potatoes, oregano, salt, pepper, and water.
- Bring to a boil, lower heat and cook until potatoes are done (10 minutes or so).
- Add in the kale and beans; let simmer for 5-7 minutes or until kale is tender and the beans are heated; season to taste with additional salt/pepper if desired.
- Serve immediately.
For the same reason as Roosie stated in her review, the ingredients of this recipe are all good, but this Moosewood/Mollie Katzen recipe tastes bland. One needs to add 2 cups chicken or beef broth. When we did this, at first we didnt want to alter anything in such a good-looking low fat soup, but sadly without the addition of broth, it was very bland and we followed everything as is, including cooking time. :( The cooking time alone (10 minutes for celery, potatoes, squash, etc. ) seems short of producing any good-tasting vegetable soup taste. When cooking time is extended, the taste of crushed squash becomes a little sweet but still, without the addition of broth, it has no ooomph to it. I decided to make broth at the last minute just to have some sort of taste or the family wont eat it at all and I had walked a long distance to get squash during this winter day with temperature at 4°C. :(( After I added broth, it tasted very okay.
I subbed olive oil for the canola oil and great northern beans for the cannellinis and baby spinach for the kale, even though I bought kale specifically for this recipe! (The baby spinach really needed to be used up, plus, I love it) This was a great soup, however, I found it lacking a little in flavor. I made it last night and I must say that after sitting overnight (I've got a bowl in-hand right now) the flavors have melded and gotten stronger, but it still seems to me that it is missing something. I think next time I will definitely fry a couple slices of bacon to crumble and add and perhaps experiment with adding other spices than just oregano, salt and pepper. Perhaps utilizing vegetable or chicken broth rather than just water would also provide a flavor boost. A nice, hearty soup- good for a cool autumn night, that's for sure! I used butternut squash, as well. The taste of the squash was not overwhelming in the least- I even got my squash-hating boyfriend to eat a bowl! (I'm determined to change his mind about squash!) Thanks NurseDi!