Fall Minestrone | Natalie Cooks

Ingredients

• 2 tbsp olive oil
• 1 leek, dark green parts trimmed off, halved lengthwise, thinly sliced*
• 1 carrot, peeled and chopped
• 2 celery stalks, chopped
• 2 tsp kosher salt, divided
• 3 cloves garlic, chopped
• 1 tbsp chopped rosemary or sage (or use 1 tsp dried)
• 2 tsp fennel seeds
• ¼-½ red pepper flakes (optional)
• ¼ cup tomato paste
• 1 small butternut squash (about 1 lb), peeled, seeds removed, cut into ½-inch cubes (about 2 heaping cups)**
• 8 oz cremini or button mushrooms, thinly sliced (about 2 heaping cups)
• 6 cups water
• 1 (15 oz) can cannellini beans (white beans), drained and rinsed
• 4 cups loosely packed chopped kale
• Pasta (cooked separately), for serving (optional)
• Parmesan, for serving (optional)
• *Easily sub 1 yellow onion, chopped
• **You could use any squash variety here or substitute with sweet potato or regular potato.
• Time saver: buy already cubed butternut squash and pre-sliced mushrooms
• Note: for a meatier soup, brown some sausage in the pan before cooking the onion. Remove it once browned, then add it back in with the water, etc...