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Fall Minestrone Soup Recipe

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3.9 from 22 reviews

A hearty and comforting Fall Minestrone Soup packed with seasonal vegetables, beans, and ditalini pasta, simmered in a flavorful tomato and Parmesan broth. Perfect for cool autumn evenings, this vegetarian soup is rich, nutritious, and easy to prepare in under 40 minutes.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 small butternut squash, peeled and cut into 1/2-inch cubes (about 5 cups)
  • 1 cup chopped kale or spinach

Broth and Seasonings

  • 8 cups vegetable broth
  • 15 oz can diced tomatoes
  • 15 oz can crushed tomatoes
  • 1 bay leaf
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • Dash of crushed red pepper flakes
  • 1 Parmesan rind

Pasta and Beans

  • 1 cup ditalini pasta (or other small pasta)
  • 2 (15 oz) cans cannellini beans, rinsed and drained

Garnish

  • Freshly grated Parmesan cheese
  • Fresh parsley

Instructions

  1. Sauté vegetables: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender. Then add the minced garlic and cook for 1 more minute until fragrant.
  2. Add squash and liquids: Stir in the cubed butternut squash, vegetable broth, diced tomatoes, crushed tomatoes, bay leaf, dried thyme, dried rosemary, kosher salt, and crushed red pepper flakes. Add the Parmesan rind to infuse the broth with rich flavor.
  3. Simmer soup: Bring the mixture to a boil, then cover with a lid and reduce heat to low. Let it simmer gently for 10 minutes to allow the flavors to meld and the squash to begin softening.
  4. Cook pasta: Increase heat to medium and add the ditalini pasta. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the pasta is tender but not mushy.
  5. Add beans and greens: Lower the heat to a gentle simmer and stir in the rinsed cannellini beans and chopped kale or spinach. Let the soup simmer for an additional 3 minutes, or until the greens have wilted nicely.
  6. Season and serve: Taste the soup and adjust salt if needed. Remove the bay leaf. You may keep or discard the Parmesan rind depending on your preference. Ladle the soup into bowls, then garnish with freshly grated Parmesan cheese and fresh parsley. Serve warm and enjoy the comforting fall flavors.

Notes

  • You can substitute kale with spinach or Swiss chard based on preference.
  • Keep the Parmesan rind in the soup if you intend to store leftovers to enhance flavor.
  • If you prefer a gluten-free option, use gluten-free pasta instead of ditalini.
  • Reduce or omit crushed red pepper flakes for a milder soup.
  • Leftover soup keeps well refrigerated for up to 4 days or freezes nicely for up to 3 months.

Find it online: https://justsosavory.com/fall-minestrone-soup-recipe/