Published September 25, 2015. Updated March 11, 2020
This post may contain affiliate links. Read our disclosure policy.
Autumn Minestrone Soup – a healthy minestrone brimming with nutritious, seasonal fall vegetables, tender pasta and creamy kidney beans.
This cozy soup is one you’ll have on repeat once those chilly days hit!
The Perfect Fall Minestrone Soup
I’ve always loved minestrone soup so seeing as it’s fall I decided to make a minestrone filled with the veggies of the season. This soup is incredibly hearty and filling even though it’s vegetarian. It’s a lot of dicing since there are so many veggies but you can take short cuts and use some pre-cut veggies like I did.
I hate cutting butternut squash so I’ve been loving the pre-cut packages of it at the store. I’m willing to pay the little bit extra if it means I don’t have to spend forever peeling and cutting that solid vegetable.
This minestrone tastes pretty similarthe Slow Cooker Minestrone I have posted but rather this one uses yukon gold potatoes, butternut squash and kale. One thing I found that I didn’t think was necessary in thisrecipe is the ditalini pasta since you already have the starchy potatoes and kidney beans.
I listed it as optional and I think I’ll try it without next time. It did keep it hearty and filling though. If you do use it you may want to add a little more broth after the souprests because it will begin to soak it up.
I love vegetable soups and this one is a great way to get a good portion of veggies into your daily diet. It will also make great left overs for lunchfor the next few days!
How to Make Autumn Minestrone Soup
- Heat olive oil in a pot.
- Saute onions, carrots and garlic.
- Add broth, potatoes, squash, zucchini, tomatoes, herbs, and season with salt and pepper.
- Bring to a boil, add pasta.
- Reduce heat and simmer until veggies are tender.
- Stir in kale and kidney beans, cook until tender.
- Remove bay leaf and serve with parmesan.
Can I Add Other Vegetables?
Yes. You can swap out some of these vegetables for others you may have on hand and need to use up. Other good vegetables to use include:
- sweet potatoes
- Brussels sprouts
- other types of squash
- cauliflower
- spinach
More Delicious Vegetable Soup Recipes to Try
- Cabbage Soup
- Lentil Soup
- Gnocchi Vegetable Soup (with Pesto and Parmesan!)
- Mexican Vegetable Soup
- Vegetable Soup
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
4.53 from 17 votes
Print Recipe
Autumn Minestrone Soup
A hearty healthy soup packed with seasonal autumn vegetables! Perfect comforting recipe on a chilly day.
Servings: 6
Prep30 minutes minutes
Cook35 minutes minutes
Ready in: 1 hour hour
Ingredients
- 2 medium carrots , diced
- 1 medium yellow onion , chopped
- 1 Tbsp olive oil
- 3 cloves garlic , minced
- 6 cups low-sodium vegetable broth
- 2 1/2 cups 3/4-inch diced yukon gold potatoes
- 2 1/2 cups 3/4-inch diced butternut squash (I bought it pre-cut)
- 1 medium zucchini , ends trimmed, sliced into half moons or quarters
- 1 (14.5 oz) can diced tomatoes
- 2 1/2 tsp finely minced fresh rosemary or oregano (or 1 tsp dried)
- 2 1/2 tsp minced fresh thyme (or 1 tsp dried)
- 2 bay leaves
- Salt and freshly ground black pepper
- 2/3 cup dry ditalini pasta (optional)
- 2 cups packed chopped kale (thick ribs removed)
- 1 (14.5 oz) can red or white kidney beans, drained and rinsed
- Shredded parmesan cheese , for serving (optional)
Instructions
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.
Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste.
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.
Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer. Remove bay leaves, serve warm with parmesan cheese.
Recipe source: adapted from My Recipes
Nutrition Facts
Autumn Minestrone Soup
Amount Per Serving
Calories 318Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 207mg9%
Potassium 1433mg41%
Carbohydrates 56g19%
Fiber 11g46%
Sugar 6g7%
Protein 11g22%
Vitamin A 12014IU240%
Vitamin C 65mg79%
Calcium 158mg16%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Soup
Cuisine: American
Keyword: Minestrone
Author: Jaclyn
Categorized:
- Healthy
- Main Dish
- Soups
Tagged:
- butternut squash
- carrots
- garlic
- kale
- kidney beans
- onions
- oregano
- potatoes
- rosemary
- thyme
- tomatoes
- vegetable broth
- zucchini
You Might Also Like:
- Creamy Tortellini Minestrone Soup
- Easy Minestrone Soup
- Healthy Kale and Quinoa Minestrone Soup Recipe
- Slow Cooker Minestrone Soup {Olive Garden Copycat}
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
47 Comments
Alice
easy and delicious
Victoria Smith
I made it today! Delicious!
I added fresh green beans, corn,tomatoes.
I always go to Cooking Classy for recipes, always good.Sepia
I followed this recipe to the letter. The soup was rather bland. I added one-third cup of balsamic vinegar to make it lip smacking good.
Kathy Ray
Hi, your recipies look delicious. My question is, does anything need to be altered if I plan on canning?
Jaclyn
Sorry unfortunately I don’t know what would be required to make this safe to can.
Jennifer Whybra-Ucar
YUM!! Thank you so much. I had a ton of farmers market and friends’ garden veggies I needed to cook soon. This was perfect, easy, fun, and delicious!!
Shirley
Wonderful recipe! I believe using baby kale would solve the bitterness some reviewers noted.
Sigrid Torres
All I can say is OmG!!! This soup is amazing!!! I’ve made it this evening. I have replaced a couple of items like spinach instead of kale and red potatoes instead of Yukon and I am soooo impressed! I also used my instant pot instead of a regular pot. Used the sautéed button to cook the onion, carrots and garlic and then the soup button for 20 min. Added the pasta together with the beans and spinach and pressured cooked it for ten more minutes. I usually almost never leave comments but this soup is sooooooo yummy!!! Especially for this cold season. ???
Thank you for sharing your recipes, they are so yummy!!! ❤️AH
Delicious but takes much more time if you attempt to do all the chopping and prep work yourself. May be 15 mins if all is chopped from the shop.
More Comments