Hearty Fall Minestrone: A Seasonal Soup Recipe
Fall is the perfect time for cozy, comforting meals, and nothing embodies that feeling quite like a warm bowl of minestrone soup. This isn’t your average minestrone; we’re incorporating seasonal fall vegetables to create a hearty and flavorful soup that will nourish your body and soul. Think butternut squash, kale, and maybe even a touch of apple for sweetness. This recipe is adaptable, so feel free to adjust the vegetables based on your preferences and what you have on hand. It’s also a great way to use up leftover vegetables from your fall harvest or farmer’s market haul!
## Why You’ll Love This Fall Minestrone
* **Seasonal Flavors:** It’s packed with the best of fall produce.
* **Hearty and Filling:** This soup is loaded with vegetables, beans, and pasta for a satisfying meal.
* **Versatile:** Easily customizable with your favorite fall vegetables.
* **Healthy:** Full of vitamins, minerals, and fiber.
* **Freezable:** Make a big batch and freeze for easy weeknight meals.
* **Budget-Friendly:** A great way to stretch your grocery budget, especially when using seasonal produce.
## Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need for this delicious fall minestrone soup:
* **Aromatics:**
* 1 tablespoon olive oil
* 1 large yellow onion, diced
* 2 carrots, diced
* 2 celery stalks, diced
* 3 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
* **Vegetables:**
* 1 cup butternut squash, peeled, seeded, and diced
* 1 cup diced potatoes (Yukon gold or russet work well)
* 1 cup chopped kale (or other leafy greens like spinach or Swiss chard)
* 1 zucchini, diced
* 1/2 cup green beans, trimmed and cut into 1-inch pieces
* Optional: 1/2 cup diced apple (Granny Smith or Honeycrisp for a touch of sweetness and tartness)
* **Broth & Tomatoes:**
* 6 cups vegetable broth (or chicken broth if you prefer)
* 1 (28 ounce) can crushed tomatoes
* **Beans & Pasta:**
* 1 (15 ounce) can cannellini beans, rinsed and drained (or other white beans like Great Northern)
* 1/2 cup small pasta (such as ditalini, elbow macaroni, or small shells)
* **Seasoning:**
* Salt and freshly ground black pepper, to taste
* **Garnish (optional):**
* Fresh parsley, chopped
* Grated Parmesan cheese
* A drizzle of olive oil
* Crusty bread, for serving
## Equipment
* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Ladle
## Step-by-Step Instructions
Follow these simple steps to create your own comforting bowl of fall minestrone soup:
**Step 1: Sauté the Aromatics**
* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
* Add the minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for another minute until fragrant.
**Step 2: Add the Vegetables**
* Add the diced butternut squash, potatoes, zucchini, and green beans to the pot.
* If using apple, add it now as well.
* Stir to combine and cook for 5 minutes, allowing the vegetables to start to soften slightly.
**Step 3: Add Broth and Tomatoes**
* Pour in the vegetable broth and add the crushed tomatoes.
* Stir well to combine.
* Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the butternut squash and potatoes are tender.
**Step 4: Add Beans and Pasta**
* Stir in the rinsed and drained cannellini beans and the pasta.
* Continue to simmer for another 8-10 minutes, or until the pasta is cooked through.
**Step 5: Add Greens and Season**
* Stir in the chopped kale (or other leafy greens).
* Cook for another 2-3 minutes, or until the greens are wilted.
* Season the soup with salt and freshly ground black pepper to taste. Be generous with the seasoning, as the vegetables and broth can absorb a lot of salt.
**Step 6: Serve and Garnish**
* Ladle the soup into bowls.
* Garnish with fresh parsley, grated Parmesan cheese, and a drizzle of olive oil (if desired).
* Serve hot with crusty bread for dipping.
## Tips for the Best Fall Minestrone
* **Don’t overcook the pasta:** Add the pasta in the last 10 minutes of cooking to prevent it from becoming mushy.
* **Customize the vegetables:** Feel free to swap out or add other fall vegetables like parsnips, Brussels sprouts, or sweet potatoes.
* **Use high-quality broth:** The flavor of the broth will significantly impact the overall taste of the soup, so choose a good-quality vegetable or chicken broth.
* **Adjust the seasoning:** Taste the soup frequently and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or herbs to enhance the flavor.
* **Make it vegetarian or vegan:** This recipe is naturally vegetarian, but you can easily make it vegan by ensuring that your vegetable broth is vegan-friendly and omitting the Parmesan cheese garnish.
* **Add protein:** If you want to add more protein to the soup, consider adding cooked chicken, sausage, or tofu.
* **Use leftover roasted vegetables:** If you have leftover roasted vegetables, you can add them to the soup for extra flavor and nutrients.
* **Let the soup simmer:** Simmering the soup allows the flavors to meld together and deepen, resulting in a more flavorful final product.
## Variations and Substitutions
This minestrone soup is incredibly versatile. Here are a few variations and substitutions you can try:
* **Spicy Minestrone:** Add more red pepper flakes or a pinch of cayenne pepper for a spicier kick.
* **Creamy Minestrone:** Stir in a dollop of heavy cream or coconut milk at the end for a creamier texture.
* **Pesto Minestrone:** Add a spoonful of pesto to each bowl of soup for a burst of fresh flavor.
* **Gluten-Free Minestrone:** Use gluten-free pasta or omit the pasta altogether.
* **Different Beans:** Experiment with different types of beans, such as kidney beans, pinto beans, or black beans.
* **Different Greens:** Use spinach, Swiss chard, or collard greens instead of kale.
* **Add Meat:** Brown Italian sausage or pancetta before adding the vegetables for a meatier soup.
* **Lemon Juice:** Squeeze a bit of fresh lemon juice into the soup right before serving to brighten up the flavors.
* **Add a Parmesan Rind:** Simmer a Parmesan rind in the soup for added depth of flavor. Remove the rind before serving.
## Serving Suggestions
Fall minestrone soup is a complete meal on its own, but here are a few serving suggestions to elevate your experience:
* **Crusty Bread:** Serve with a side of crusty bread for dipping and soaking up the delicious broth.
* **Grilled Cheese Sandwich:** Pair it with a grilled cheese sandwich for a comforting and satisfying lunch or dinner.
* **Salad:** Serve with a simple green salad for a lighter meal.
* **Garlic Bread:** Garlic bread is always a welcome addition to any soup meal.
* **Parmesan Croutons:** Make homemade Parmesan croutons to add a crispy and cheesy element to the soup.
## Make Ahead & Storage
**Make Ahead:** This soup is even better the next day, as the flavors have more time to meld together. You can make it a day or two in advance and store it in the refrigerator.
**Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
**Freezing:** This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
**Reheating:** Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
## Nutritional Information (approximate, per serving)
* Calories: Approximately 300-400
* Protein: 15-20g
* Fat: 8-12g
* Carbohydrates: 45-55g
* Fiber: 10-15g
*Note: Nutritional information can vary depending on the specific ingredients used.*
## Fall Minestrone Recipe Card
**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 45 minutes
**Ingredients:**
* 1 tablespoon olive oil
* 1 large yellow onion, diced
* 2 carrots, diced
* 2 celery stalks, diced
* 3 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/4 teaspoon red pepper flakes (optional)
* 1 cup butternut squash, peeled, seeded, and diced
* 1 cup diced potatoes
* 1 cup chopped kale
* 1 zucchini, diced
* 1/2 cup green beans
* 1/2 cup diced apple (optional)
* 6 cups vegetable broth
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can cannellini beans, rinsed and drained
* 1/2 cup small pasta
* Salt and pepper to taste
* Fresh parsley, grated Parmesan cheese, and olive oil for garnish (optional)
**Instructions:**
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, 5-7 minutes.
2. Add garlic, oregano, thyme, and red pepper flakes (if using); cook 1 minute.
3. Add butternut squash, potatoes, zucchini, green beans, and apple (if using); cook 5 minutes.
4. Pour in vegetable broth and crushed tomatoes; bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until vegetables are tender.
5. Stir in cannellini beans and pasta; simmer for 8-10 minutes, or until pasta is cooked through.
6. Stir in kale; cook 2-3 minutes, or until wilted.
7. Season with salt and pepper to taste.
8. Ladle into bowls and garnish with parsley, Parmesan cheese, and olive oil (if desired). Serve with crusty bread.
Enjoy your delicious and comforting fall minestrone soup!