Lunch: Minestrone with Pumpkin and Fall Vegetables

Minestrone with Pumpkin and Fall Vegetables is a healthy and hearty one-pot meal

Ingredients

2 tablespoons extra-virgin olive oil
1 small to medium yellow onion, finely chopped
2 medium potatoes, peeled, diced into 1/2 inch thick cubes
2 cups pumpkin, cut into 1/2 inch thick cubes
1 teaspoon dried thyme
1 sprig fresh rosemary
2 teaspoons kosher salt
1/2 teaspoon black pepper, freshly ground
8 cups low sodium chicken broth, (homemade chicken stock is preferred)
1 (15.5 oz) can cannellini beans, drained and rinsed
2 small to medium sized zucchini, cut into 1/2 inch thick half rounds
2 cups shredded cabbage
2 tomatoes, deseeded, diced into 1/2 inch thick cubes
1/2 cup ditalini, tubetti, or other small-shaped pasta
Parmesan cheese, grated, for garnish

Instructions

In a large Dutch oven or soup pot over medium-high heat, heat the olive oil. When hot, add the onion and sauté for 1 to 2 minutes, until the onion has started to turn translucent. Add potatoes, pumpkin, thyme, rosemary, salt and pepper, stirring well to combine. Sauté for 2 to 3 minutes, until the potatoes and pumpkin just start to color. Add the chicken stock and the beans, stirring well. Bring to a boil, cover, reduce the heat to low and simmer for 10 minutes. Raise the heat to medium-high, add the zucchini, cabbage and tomatoes, stirring until combined. Return to a boil, cover, reduce the heat to low again and simmer for another 10 minutes. Stir in the pasta and cook, uncovered, for an additional 8 to 10 minutes, until the pasta is al dente – tender, but firm to the bite. Taste for seasoning and adjust with salt and pepper.
Serve with a sprinkle of grated cheese as garnish.

Add a review for Minestrone with Pumpkin and Fall Vegetables