Autumn Harvest Minestrone With Bone Broth (Vegan Option Availabl Recipe

Name: Autumn Harvest Minestrone With Bone Broth (Vegan Option Availabl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium carrots, diced; 1 medium yellow onion, chopped; 1 tablespoon olive oil; 3 garlic cloves, minced; 4 cups kettle and fire beef bone broth (if you do not have bone broth use all beef or vegetable broth); 2 cups beef broth (omit for vegan); 2 tablespoons beef bouillon (omit if making vegan); 6 cups vegetable broth (use this as a replacement to beef broth only if making vegan); 2 1/2 cups diced baby potatoes; 2 1/2 cups diced butternut squash (I bought it pre-cut); 1 medium zucchini, sliced into quarters; 2 cups packed chopped kale leaves (remove any thick ribs); 2 (14 1/2 ounce) cans red kidney beans, drained and rinsed; 4 ounces tomato paste; 1 (14 1/2 ounce) can diced tomatoes; 2/3 cup dry ditalini (optional); 2 1/2 teaspoons minced fresh thyme (or 1 tsp dried); salt and pepper; shaved parmesan cheese, for serving (optional)

Servings: persons

2 medium carrots, diced
1 medium yellow onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
4 cups kettle and fire beef bone broth (if you do not have bone broth use all beef or vegetable broth)
2 cups beef broth (omit for vegan)
2 tablespoons beef bouillon (omit if making vegan)
6 cups vegetable broth (use this as a replacement to beef broth only if making vegan)
2 1/2 cups diced baby potatoes
2 1/2 cups diced butternut squash (I bought it pre-cut)
1 medium zucchini, sliced into quarters
2 cups packed chopped kale leaves (remove any thick ribs)
2 (14 1/2 ounce) cans red kidney beans, drained and rinsed
4 ounces tomato paste
1 (14 1/2 ounce) can diced tomatoes
2/3 cup dry ditalini (optional)
2 1/2 teaspoons minced fresh thyme (or 1 tsp dried)
salt and pepper
shaved parmesan cheese, for serving (optional)

1
Saute onion in olive oil until tender.
2
Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
3
Add herbs and salt and pepper to taste.
4
Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
5
Cook on low for 4-6 hours or until carrots are fork tender.
6
If using pasta add to slow cooker last 15-20 minutes before serving.
7
Serve hot with Parmesan cheese on top.

1460

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 medium carrots, diced, 1 medium yellow onion, chopped, 1 tablespoon olive oil, 3 garlic cloves, minced, and more.

Yes, Autumn Harvest Minestrone With Bone Broth (Vegan Option Availabl falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Harvest Minestrone With Bone Broth (Vegan Option Availabl

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