With the nip of fall in the air, we naturally think of hearty soups to warm the body and soul. This minestrone makes excellent use of those remaining zucchinis and butternut squash.

Ingredients:

• 2 medium carrots, diced
• 1 medium yellow onion, chopped
• 1 Tbsp olive oil
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 2 1/2 cups 3/4-inch diced Yukon gold potatoes
• 2 1/2 cups 3/4-inch diced butternut squash
• 1 medium zucchini, ends trimmed, sliced into half moons or quarters
• 2 cups diced tomatoes or 1 (14.5 oz) can diced tomatoes
• 2 1/2 tsp finely minced fresh rosemary or oregano (or 1 tsp dried)
• 2 1/2 tsp minced fresh thyme (or 1 tsp dried)
• 2 bay leaves
• Salt and freshly ground black pepper
• 2/3 cup dry macaroni pasta (optional)
• 2 cups packed chopped kale (thick ribs removed)
• 1 (14.5 oz) can red or white kidney beans, drained and rinsed
• Shredded Parmesan cheese, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer.
2. Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil then and stir in pasta if using.
3. Cover, reduce heat to medium low and and simmer until veggies are nearly tender, about 15 minutes.
4. Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer.
5. Remove bay leaves, serve warm with Parmesan cheese.