This soup is packed with wholesome ingredients and layered flavors that develop beautifully as it simmers. It’s versatile, budget-friendly, and easy to adapt based on what you have on hand. The combination of tender vegetables, hearty beans, and satisfying pasta makes it filling enough for a complete meal while still feeling light and nourishing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil onion, chopped carrots, sliced celery, chopped garlic, minced butternut squash, peeled and cubed zucchini, chopped canned diced tomatoes vegetable broth cannellini beans, drained and rinsed kidney beans, drained and rinsed small pasta such as ditalini Italian seasoning bay leaf salt black pepper fresh spinach or kale
Directions
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened.
Stir in the garlic and cook for about a minute until fragrant.
Add the butternut squash, zucchini, diced tomatoes, and vegetable broth. Stir to combine.
Add the beans, Italian seasoning, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender.
Stir in the pasta and cook according to package instructions until al dente.
Add the spinach or kale and cook for a few more minutes until wilted.
Remove the bay leaf, taste, and adjust seasoning if needed. Serve hot.
Add cooked sausage or shredded chicken for extra protein. Swap pasta for rice or quinoa for a different texture. Use sweet potatoes instead of butternut squash for a slightly sweeter flavor. Add a sprinkle of grated Parmesan cheese before serving. Include green beans or peas for more vegetable variety.
Storage/Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat or in the microwave until warmed through. Add a splash of broth or water if the soup thickens too much.
This soup can also be frozen for up to 2 months, though the pasta may soften upon reheating.
FAQs
Can I make this soup ahead of time?
Yes, it actually tastes even better the next day as the flavors develop.
What pasta works best in minestrone?
Small pasta like ditalini, elbow macaroni, or small shells works well.
Can I make it gluten-free?
Yes, use gluten-free pasta or substitute with rice.
Is this soup vegan?
Yes, as long as you use vegetable broth and avoid cheese toppings.
Can I use canned vegetables?
Fresh or frozen vegetables are preferred, but canned can work in a pinch.
How do I keep the pasta from getting mushy?
Cook the pasta separately and add it just before serving.
Can I add more beans?
Absolutely, you can increase the quantity or variety of beans.
What herbs can I use instead of Italian seasoning?
A mix of basil, oregano, and thyme works well.
Can I make this in a slow cooker?
Yes, cook everything except pasta and greens on low for 6–8 hours, then add them at the end.
How do I thicken the soup?
Mash some of the beans or let it simmer longer to reduce the broth.
Conclusion
Fall minestrone soup is a nourishing, versatile recipe that celebrates seasonal produce in a comforting way. With its rich broth, hearty ingredients, and endless customization options, it’s a reliable go-to for cozy meals throughout the season.
This Fall Minestrone Soup is a hearty, nourishing dish filled with seasonal vegetables, beans, and pasta simmered in a rich, flavorful broth. Perfect for cozy days, this comforting soup is easy to customize, budget-friendly, and packed with wholesome ingredients.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
Olive oil
Onion, chopped
Carrots, sliced
Celery, chopped
Garlic, minced
Butternut squash, peeled and cubed
Zucchini, chopped
Canned diced tomatoes
Vegetable broth
Cannellini beans, drained and rinsed
Kidney beans, drained and rinsed
Small pasta (such as ditalini)
Italian seasoning
Bay leaf
Salt
Black pepper
Fresh spinach or kale
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened.
Stir in garlic and cook for about 1 minute until fragrant.
Add cannellini beans, kidney beans, Italian seasoning, bay leaf, salt, and black pepper.
Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
Stir in pasta and cook until al dente according to package instructions.
Add spinach or kale and cook for a few minutes until wilted.
Remove bay leaf, taste, and adjust seasoning as needed. Serve hot.
Notes
For best texture, cook pasta separately and add before serving.Soup thickens as it sits—add broth or water when reheating if needed.Flavors deepen over time, making leftovers even more delicious.
