Nutritional Wisdom with Carly Pollack

Autumn Minestrone

Submitted by Meg Griffith Washburn

1 tbsp avocado or coconut oil
1/2 cup onion, chopped
1 clove garlic, minced
1 1/4 cups acorn squash, cubed
1 stalk celery, diced
1/4 cup carrots, diced
1 1/4 cups sweet potato, diced
1/2 tsp oregano
1 tsp sea salt
1/4 tsp black pepper
3 cups filtered water
2 cups kale, stems removed, leaves chopped
3/4 cup cannelini beans (canned)

Warm the oil in a soup pot on medium heat. Add the onions and garlic, and saute' for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.

2 Servings