Boistfort Valley Farm
Community Supported Recipe Box

Autumn Minestrone

This is a favorite recipe, simple and delicious. It's even better the next day. Add kale, chard or other vegetables.


  • 2 tablespoons vegetable oil
  • 1 cup chopped onions
  • 2 garlic cloves, minced or pressed
  • 2 1/2 cups peeled and cubed buttercup squash
  • 2 celery stalks, diced
  • 1/2 cup peeled and diced carrots
  • 2 1/2 cups cubed potatoes
  • 1 teaspoon dried oregano
  • 1 Tablespoon fresh chopped parsley
  • 1/2 teaspoon ground black pepper
  • 4 cups low sodium broth (vegetable or chicken)
  • 2 cups water
  • 1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
  • Salt to taste


dish: soup
season: fall

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, parsley, pepper, broth, and water and cook until the potatoes are almost done. Add the beans and simmer until the vegetables are tender and the beans are hot. Salt to taste.

Adapted from Epicurious, October 1999, The Moosewood Collective, Moosewood Restaurant Daily Special