Winter Minestrone Soup, Casey Barbles’ Guest Blog Post


  • 2 TBSP Olive Oil
  • 5 Carrots, Sliced
  • 1 White Onion, Diced
  • 6 Cloves of Garlic, Minced
  • 2 Cups Butternut or Acorn Squash, Peeled and Diced
  • 1 Cup Yellow Squash or Zucchini
  • 2 Cups Red Potatoes, Diced
  • 6 Cups Vegetable Broth
  • 1 Can (15 OZ) Fire Roasted Diced Tomatoes
  • 1 TBSP Tomato Paste
  • 1/4 Cup Fresh Parsley, Chopped
  • 1 TBSP Fresh Sage, Chopped
  • 1 TBSP Fresh Thyme, Chopped
  • 3 Sprigs Rosemary, Finely Chopped
  • 1 TSP Salt
  • 1/4 TSP Pepper
  • 1/4 TSP Red Pepper Flakes
  • 2 Cans (15 OZ) Kidney Beans
  • 4 Cups Chopped Lacinato Kale
  • 1 Box (8 OZ) Gluten-Free Pasta Shells, Cooked According to Package Directions
  • Garnish with Slices of Radish and Kale


Heat a large stock pot to medium and add the avocado oil. When heated, add carrots and onion. Stir and sauté until softened, about 5 minutes.

Add minced garlic, stir and cook for 2 minutes.

Add both diced squash and potatoes, stir and cook for a minute or two. Add tomato sauce and fire-roasted tomatoes, stir to coat. Add vegetable broth, salt, pepper and herbs and bring to a boil. Reduce heat, cover and let simmer about 40 minutes, or until vegetables are mostly softened.

Add drained and rinsed kidney beans and kale. Stir and let simmer for additional 10-15 minutes. Add cooked pasta before serving. Enjoy!

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