5 min active15 min total4 servings

Autumn Minestrone Soup with Barley & Beans

This rustic soup comes together quickly with pre-cooked squash and grains. Filled out with silky beans and hearty greens, you’ll have a satisfying, warming meal in minutes.

Ingredients Included

  • Cooked cranberry beans
  • Cooked barley
  • Vegetable broth
  • Baby kale or spinach
  • Roasted squash
  • Baguette
  • Herb butter

You'll Need

  • Olive oil
  • Salt and freshly ground pepper
  • Grated Parmesan cheese (optional)
Allergen Note: Contains milk, wheat.

Step 1

In a saucepan over medium-high heat, combine the beans, barley, and broth, and bring to a simmer. Add the kale and squash and simmer until the kale is wilted and everything has warmed through, about 10 minutes.

Step 2

Meanwhile, dice about 4 cups of the baguette. In a frying pan over medium-low heat, warm 2 tablespoons olive oil. Add the baguette, season with salt and pepper, and sauté until golden and toasted, 6 minutes.

Step 3

Ladle the minestrone into bowls, swirl with herb butter, and top with the croutons. Grind with pepper, sprinkle with Parmesan, if using, and serve warm.
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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