Description
This hearty Fall Minestrone Soup is a comforting blend of seasonal vegetables, tender pasta, and cannellini beans simmered in a savory tomato and vegetable broth. Featuring butternut squash and kale, it's packed with autumn flavors and makes a nourishing, satisfying meal perfect for chilly days.
Ingredients
Vegetables & 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)
Liquids & Canned Goods
- 8 cups vegetable broth
- 15 oz can diced tomatoes
- 15 oz can crushed tomatoes
- 2 (15 oz) cans cannellini beans, rinsed and drained
Herbs & Spices
- 1 bay leaf
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 1 teaspoon kosher salt
- Dash of crushed red pepper flakes
Other Ingredients
- 1 Parmesan rind
- 1 cup ditalini pasta (or other small pasta)
- Garnish: Freshly grated Parmesan cheese and fresh parsley
Instructions
- Prepare the 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 an additional 1 minute to release its aroma.
- Add broth and tomatoes: 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 rich flavor into the soup.
- Simmer the soup: Bring the mixture to a boil, then cover with a lid and reduce heat to low. Let the soup simmer gently for 10 minutes to allow the flavors to meld and the squash to start softening.
- Cook the pasta: Increase the heat to medium and add the ditalini pasta. Cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender but not mushy.
- Add beans and greens: Lower the heat to a simmer and stir in the rinsed and drained cannellini beans along with the chopped kale. Continue to simmer for 3 more minutes or until the kale is wilted and tender.
- Adjust seasoning and serve: Taste the soup and add more salt if necessary. Remove the bay leaf before serving. You may keep the Parmesan rind in the soup to enhance flavor, especially if there are leftovers. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley. Serve warm and enjoy.
Notes
- To make this soup vegan, omit the Parmesan rind and cheese garnish.
- For gluten-free option, substitute ditalini pasta with gluten-free small pasta or omit pasta altogether.
- The Parmesan rind can be stored in the fridge and reused to add depth to other soups or broths.
- Leftovers keep well in the refrigerator for up to 3 days and flavors deepen over time.
- Add a splash of lemon juice before serving for a bright, fresh finish if desired.
