This Fall Minestrone Soup is packed with wholesome ingredients that make it both satisfying and nutritious. The combination of root vegetables, beans, and pasta creates a filling meal that doesn’t feel heavy. Each bite delivers layers of flavor from aromatic herbs, garlic, and a slow-simmered broth.
It’s also incredibly versatile. You can adjust the vegetables based on what’s in season or what you have in your kitchen. It’s ideal for meal prep, freezes well, and tastes even better the next day as the flavors continue to develop.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil 1 medium onion, diced 2 carrots, chopped 2 celery stalks, chopped 2 cloves garlic, minced 1 zucchini, diced 1 cup butternut squash, peeled and cubed 1 can (15 ounces) diced tomatoes 4 cups vegetable broth 1 can (15 ounces) cannellini beans, drained and rinsed 1 cup small pasta (such as ditalini or elbow) 1 teaspoon dried oregano 1 teaspoon dried thyme 1 bay leaf Salt to taste Black pepper to taste 2 cups chopped kale or spinach Grated Parmesan cheese for serving (optional)
Directions
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the zucchini and butternut squash. Cook for another 3–4 minutes, stirring occasionally.
Pour in the diced tomatoes and vegetable broth. Add oregano, thyme, bay leaf, salt, and black pepper. Bring to a boil.
Reduce heat and let the soup simmer for about 15 minutes, or until the vegetables begin to soften.
Stir in the cannellini beans and pasta. Continue simmering for 8–10 minutes, or until the pasta is tender.
Add the chopped kale or spinach and cook for 2–3 minutes until wilted.
Remove the bay leaf. Taste and adjust seasoning as needed.
Ladle into bowls and top with grated Parmesan cheese if desired.
Servings and timing
This recipe makes about 6 servings.
Preparation time: 15 minutes Cooking time: 35–40 minutes Total time: About 55 minutes
Variations
For a heartier version, add cooked Italian sausage or shredded chicken. To keep it vegetarian, ensure the broth is vegetable-based and skip the Parmesan or use a plant-based alternative.
You can substitute sweet potatoes for butternut squash or add green beans for extra texture. For a gluten-free option, use gluten-free pasta or replace pasta with cooked rice or quinoa.
If you prefer a thicker soup, blend a cup of the soup and stir it back into the pot to create a creamier texture without adding cream.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The pasta may absorb some of the broth as it sits, so you may need to add a splash of broth or water when reheating.
To reheat, warm gently on the stovetop over medium heat or microwave in short intervals, stirring occasionally.
This soup freezes well for up to 3 months. For best results, consider cooking the pasta separately and adding it when serving to prevent it from becoming too soft after freezing.
FAQs
Can I make this soup ahead of time?
Yes, it’s an excellent make-ahead recipe. The flavors deepen and improve after a day in the refrigerator.
What vegetables are best for fall minestrone?
Root vegetables like butternut squash, carrots, and sweet potatoes work beautifully, along with zucchini and leafy greens.
Can I use dried beans instead of canned?
Yes, but they must be fully cooked before adding them to the soup.
How do I prevent the pasta from getting mushy?
Cook the pasta separately and add it to individual bowls when serving if you plan to store leftovers.
Is this soup vegan?
It can easily be made vegan by using vegetable broth and omitting the Parmesan cheese or using a dairy-free substitute.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth adds extra richness if you’re not keeping the soup vegetarian.
What type of pasta works best?
Small pasta shapes like ditalini, elbow macaroni, or small shells are ideal.
Can I make it in a slow cooker?
Yes, add all ingredients except pasta and greens to the slow cooker and cook on low for 6–8 hours. Add pasta and greens in the final 30 minutes.
How can I add more flavor?
A splash of balsamic vinegar or a squeeze of fresh lemon juice at the end can brighten the flavors.
Can I freeze leftovers with pasta in them?
Yes, but the pasta may soften after thawing. Cooking and storing pasta separately gives the best texture.
Conclusion
Fall Minestrone Soup is a comforting, vegetable-packed meal that celebrates the flavors of the season. With its hearty ingredients, rich broth, and adaptable nature, it’s a dependable recipe for cozy dinners, meal prep, and sharing with family and friends.
This Fall Minestrone Soup is a hearty, vegetable-packed classic filled with seasonal produce, tender beans, pasta, and aromatic herbs simmered in a rich tomato broth. Perfect for chilly evenings, this Fall Minestrone Soup delivers comforting flavors, wholesome ingredients, and satisfying texture in every spoonful.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 zucchini, diced
1 cup butternut squash, peeled and cubed
1 can (15 ounces) diced tomatoes
4 cups vegetable broth
1 can (15 ounces) cannellini beans, drained and rinsed
1 cup small pasta (ditalini or elbow)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt, to taste
Black pepper, to taste
2 cups chopped kale or spinach
Grated Parmesan cheese, for serving (optional)
Instructions
Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
Add Vegetables: Add zucchini and butternut squash. Cook for 3–4 minutes, stirring occasionally.
Simmer the Broth: Pour in diced tomatoes and vegetable broth. Add oregano, thyme, bay leaf, salt, and black pepper. Bring to a boil.
Cook Until Tender: Reduce heat and simmer for about 15 minutes until vegetables begin to soften.
Add Beans & Pasta: Stir in cannellini beans and pasta. Simmer 8–10 minutes until pasta is tender.
Finish with Greens: Add chopped kale or spinach and cook 2–3 minutes until wilted.
Serve: Remove bay leaf. Adjust seasoning as needed. Ladle into bowls and top with grated Parmesan if desired.
Notes
For a heartier version, add cooked Italian sausage or shredded chicken.To keep it vegan, use vegetable broth and omit Parmesan or use a plant-based alternative.Substitute sweet potatoes for butternut squash if preferred.For gluten-free, use gluten-free pasta or replace pasta with cooked rice or quinoa.For a thicker texture, blend 1 cup of soup and stir it back into the pot.
