Although always necessary, it is paramount this time of year to make sure your dinners are just as nourishing as delicious. With the sun setting earlier and the nights getting colder, a warm and hearty soup usually hits the spot perfectly. This autumn minestrone is chock full of seasonal vegetables and protein-packed chickpeas that will help you feel good after a long day. Being so easy to make and with ingredients that you can get from the CSA, minestrone is great to whip up and keep in your fridge as a meal-prepped option. Serve this with added pasta or a side of crusty bread to make this a filling lunch or dinner, or as a side or appetizer for whatever main dish you’re serving.
1 whole butternut squash (peeled and cubed)
1 bunch of swiss chard (stem removed, sliced into ribbons)
1 yellow onion (diced)
4 cloves of garlic (minced)
2 ribs of celery (diced)
2 carrots (diced)
3/4 tsp of dried oregano
1 tsp of dried thyme
3 sprigs of rosemary (finely chopped)
2 bay leaves
1 28-ounce can of crushed tomatoes
1 tbsp tomato paste
1 large can of chickpeas (drained)
6 cups of chicken broth (or vegetable)
salt and pepper to taste
- Coat the bottom of a pan with olive oil and heat to medium and begin cooking your onions, carrots, and celery until translucent but not browned.
- Add tomato paste, dried herbs, and chopped rosemary and saute for a minute.
- Add the crushed tomatoes, chickpeas, chicken broth, bay leaves, and butternut squash, and bring this to a simmer. Cover and cook for 15 minutes or until butternut squash is fork tender.
- Add your swiss chard and simmer for another five minutes or until wilted. Serve with crusty bread or add cooked pasta to complete the meal.