Fall Minestrone

by Kathleen

IMG_3693IMG_3683 A few months ago a friend from work shared a recipe for fall minestrone soup from an article in her Cooking Light {October 2003} magazine. So, I photocopied the recipe, placed it on my desk and completely forgot about it until this weekend. After hitting the farmers market for a few items, the butternut squash and kale I decided to try this comforting and delicious soup.

The hardest part of the process was the prep of cutting vegetables into cubed pieces, but other than that the meal is done. When I got up yesterday morning, I made my own broth from a roasted chicken we had for dinner a while back, as I preferred chicken to vegetable broth. I also sautéed the potatoes with the onion and garlic for a bit of added flavor then tore Thai basil with grated Parmesan cheese for the final garnish.

Place the soup into a big cup instead of a bowl and curl up for an evening of sitting on the front porch or watching your favorite television shows!!

Bon appetite,
K