Fall Minestrone Soup
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.
- 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 butternut squash, zucchini, diced tomatoes, and vegetable broth. Stir well.
- 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.
Find it online: https://cookibly.com/fall-minestrone-soup/
