Autumn Minestrone

After the dust (or flour in my case) has settled from Halloween festivities we decided that we needed something a little healthier in our diet. Something warm and comforting, yet not overly heavy, like pot roast. I love pot roast, but sometimes you need to mix it up a bit. So I decided to make a hearty stew full of sweet potatoes, carrots, celery, kale, and orecchiette. An Autumn minestrone if you will. This is one of those meals that will become a favorite. Perfect for lunch and dinner. I even had some for breakfast to warm me up. It's also a very versatile recipe. You can spice it up or spice it down, adding whichever seasonings you like best. I'm always a big fan of crushed red pepper and rosemary, but if you like something else, by all means, add that. I hope everyone is staying warm as the weather cools down!

Autumn Minestrone

1 onion, diced

5 carrots, peeled and diced

2 stalk celery, diced

3 sweet potatoes, diced

2 cloves garlic, smashed and chopped

5 cups or so of kale (I used about half of a bag of the already chopped kind)
2 cups cooked white beans

5 cups chicken stock

1 bay leaf

1 tsp rosemary

Crushed red pepper to taste

Salt and pepper to taste

8 oz cooked orecchiette or other small pasta

Olive oil

1) In a dutch oven saute the onion, celery, carrots, and garlic until onion is translucent, then add the chicken stock, sweet potatoes, white beans, seasonings, and kale

2) Simmer soup until vegetables are soft and to your liking

3) Add the orecchiette and stir to combine, season to taste and pour into a giant bowl and enjoy!