Servings
Font
Back
Autumn Minestrone Soup
4.5 from 51 votes

Autumn Minestrone Soup

Autumn Minestrone Soup features a hearty mix of seasonal vegetables including butternut squash, Yukon Gold potatoes, and kale, simmered in vegetable broth with herbs like rosemary and thyme. The addition of ditalini pasta and kidney beans makes it a filling, textured soup that balances tender vegetables with soft pasta and beans. This warming soup fits well in cooler weather meals or comforting lunches.

Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 2 carrot diced, medium
  • 1 yellow onion chopped, medium
  • 1 Tbsp olive oil
  • 3 cloves garlic , minced
  • 6 cups vegetable broth low-sodium
  • 2 1/2 cups Yukon Gold potatoes 3/4-inch diced
  • 2 1/2 cups butternut squash I bought it pre-cut, 3/4-inch diced
  • 1 zucchini ends trimmed, sliced into half moons or quarters, medium
  • 1 diced tomatoes 14.5 oz can
  • 2 1/2 tsp rosemary or 1 tsp dried, finely minced fresh, or oregano
  • 2 1/2 tsp thyme or 1 tsp dried, minced fresh
  • 2 bay leaf
  • salt freshly ground
  • black pepper freshly ground
  • 2/3 cup ditalini pasta optional, dry
  • 2 cups kale thick ribs removed, packed, chopped
  • 1 Kidney Beans red or white, canned, 14.5 oz, drained and rinsed
  • Parmesan Cheese for serving (optional, shredded

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. 
  2. Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste. 
  3. Bring to a boil then and stir in pasta if using. Cover, reduce heat to medium low and and simmer until veggies are nearly tender, about 15 minutes. 
  4. Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer. Remove bay leaves, serve warm with parmesan cheese.
  5. Recipe source: adapted from My Recipes