You are here: Home » Recipes » South Florida Fall Minestrone South Florida Fall Minestrone Recipe by Relish ContributorKitchen Tested Yield 8 to 10 servings Big, hearty bowls of soup, steaming stews and bubbling casseroles are super enticing when the weather turns cool. PrintEmail 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. Ingredients 1 tablespoon olive oil1 cup chopped onions1 cup chopped celery1 cup chopped carrots3 garlic cloves1 tablespoon dried oregano2 cups peeled, seeded and chopped calabasa squash2 cups peeled, 1/2-inch cubes Yukon gold potatoes2 quarts vegetable broth or water3 cups chopped kale, cabbage or spinach1 (16-ounce) can cannellini beans or chick peas, drained well and rinsed1 cup cooked pasta such as orzo, small shells, ditalini or elbows Salt and fresh-ground black pepper to taste1/2 cup chopped fresh basil1/2 cup shredded Parmesan cheese Instructions 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. 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.