1-Getting started: with this autumn minestrone soup recipe is as easy as gathering your ingredients and following a few simple steps. First, heat 1 tablespoon olive oil in a large pot over medium-high heat, then add 2 cups diced onions and 1 cup chopped carrots. Sauté for 3 minutes, and add 3 cloves minced garlic for 1 minute longer to build that savory base.

2-Next, stir in 6 cups low-sodium vegetable broth, 2 1/2 cups diced Yukon gold potatoes, 2 1/2 cups diced butternut squash, 1 medium sliced zucchini, 1 can diced tomatoes, 2 1/2 teaspoons rosemary or oregano, 2 1/2 teaspoons thyme, and 2 bay leaves. Season with salt and pepper to taste, then bring everything to a boil.

3-Once boiling, stir in 2/3 cup dry ditalini pasta if using, cover the pot, reduce heat to medium-low, and simmer for about 15 minutes until vegetables are nearly tender. Finally, add 2 cups chopped kale and 1 can drained kidney beans, cooking for another 5 minutes until the kale softens. Remove the bay leaves and serve warm, topped with Parmesan if desired I love how this step brings out the hearty flavors for family dinners.