Minestrone with Pumpkin and Fall Vegetables
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 15
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small to medium finely chopped yellow onion
- 2 medium peeled, diced into 1/2 inch thick cubes potatoes
- 2 cups cut into 1/2 inch thick cubes pumpkin
- 1 teaspoon dried thyme
- 1 sprig fresh rosemary
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 cups (homemade chicken stock is preferred) low sodium chicken broth
- 1 (15.5 oz) can drained and rinsed cannellini beans
- 2 small to medium sized cut into 1/2 inch thick half rounds zucchini
- 2 cups shredded cabbage
- 2 deseeded, diced into 1/2 inch thick cubes tomatoes
- 1/2 cup tubetti, or other small-shaped pasta ditalini
- grated, for garnish Parmesan cheese
Directions
In a large Dutch oven or soup pot over medium-high heat, heat the olive oil. When hot, add the onion and sauté for 1 to 2 minutes, until the onion has started to turn translucent. Add potatoes, pumpkin, thyme, rosemary, salt and pepper, stirring well to combine. Sauté for 2 to 3 minutes, until the potatoes and pumpkin just start to color. Add the chicken stock and the beans, stirring well. Bring to a boil, cover, reduce the heat to low and simmer for 10 minutes. Raise the heat to medium-high, add the zucchini, cabbage and tomatoes, stirring until combined. Return to a boil, cover, reduce the heat to low again and simmer for another 10 minutes. Stir in the pasta and cook, uncovered, for an additional 8 to 10 minutes, until the pasta is al dente – tender, but firm to the bite. Taste for seasoning and adjust with salt and pepper.
Serve with a sprinkle of grated cheese as garnish.
