Fall Minestrone Soup
Recipe from Two Peas and Their Pod
A cozy, hearty Fall Minestrone Soup filled with butternut squash, kale, beans, pasta, and a savory tomato broth. It’s comforting, nourishing, and perfect for chilly nights!
Servings: 8
Calories: 280kcal
Ingredients
- 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)
- 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
- 1 cup ditalini pasta, or other small pasta
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 cup chopped kale, or spinach
- Garnish: Freshly grated Parmesan cheese and fresh parsley
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until veggies are tender. Add the garlic and cook for 1 minute.
- Add the butternut squash, vegetable broth, diced tomatoes, crushed tomatoes, bay leaf, thyme, rosemary, salt, and crushed red pepper flakes. Stir and add the parmesan rind.
- Bring to a boil and cover with a lid. Reduce heat to low. Simmer for 10 minutes.
- Add the pasta and turn the heat up to medium. Cook for 8 to 10 minutes, stirring occasionally, or until the pasta is tender.
- Lower to a simmer and stir in the beans and kale. Let simmer for 3 more minutes, or until kale is wilted.
- Taste and add more salt, if necessary. Remove the bay leaf. I usually keep the parmesan rind in the soup just in case we have leftovers, it will keep adding flavor, but you can discard it. Ladle the soup into bowls and garnish with Parmesan cheese and parsley. Serve warm.
Notes
How to Store:
- Refrigerate: Let the soup cool completely, then store in an airtight container for up to 5 days.
- Freeze: Minestrone freezes beautifully! Just let it cool and store in freezer-safe containers for up to 3 months.
- Reheat: Warm on the stove over medium heat. Add a little extra broth or water if it’s too thick after storing.
Nutrition
Calories: 280kcal | Carbohydrates: 55g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 987mg | Potassium: 719mg | Fiber: 10g | Sugar: 9g | Vitamin A: 13462IU | Vitamin C: 34mg | Calcium: 167mg | Iron: 5mg