South Florida Fall Minestrone

  • Yield: 8 to 10 servings

You can use any type of canned beans and small pasta shapes in this recipe. Often fresh or canned chopped tomatoes are added, but they are not a requirement.


1tablespoon olive oil
1cup chopped onions
1cup chopped celery
1cup chopped carrots
3 garlic cloves
1tablespoon dried oregano
2cups peeled, seeded and chopped calabasa squash
2cups peeled, 1/2-inch cubes Yukon gold potatoes
2quarts vegetable broth or water
3cups chopped kale, cabbage or spinach
1 (16-ounce) can cannellini beans or chick peas, drained well and rinsed
1cup cooked pasta such as orzo, small shells, ditalini or elbows
Salt and fresh-ground black pepper to taste
1/2cup chopped fresh basil
1/2cup shredded Parmesan cheese


  1. Heat oil in a large saucepan over medium-high heat. Add the onions, celery, carrots, garlic and oregano. Saute 3 minutes until vegetables are soft.
  2. Add the squash and potatoes and continue to saute 1 minute. Add the broth or water and bring to a boil. Reduce heat and simmer 15 minutes. Add the kale, beans and cooked pasta. Simmer another 10 minutes. Season with salt and pepper. Add basil and serve garnished with Parmesan cheese.

Nutritional Info *per serving

  • Calories 175
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 4mf
  • Sodium 139mg
  • Carbohydrate 29g
  • Fiber 6g
  • Sugars 2g
  • Protein 8g