Autumn Minestrone Soup Recipe

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Darlene Published: February 2, 2021 Modified: June 1, 2021

How To Make Autumn Minestrone Soup

Add warmth to those chilly nights with this minestrone soup filled with fall veggies like squash & zucchini, and with a healthy dose of kale and beans.

Preparation: 30 minutes
Cooking: 35 minutes
Total: 1 hour 5 minutes

Serves:

Ingredients

  • 2mediumcarrots,diced
  • 1mediumyellow onion,chopped
  • 1tbspolive oil
  • 3clovesgarlic,minced
  • 6cupslow-sodium vegetable broth
  • cupsyukon gold potatoes,¾ inch diced
  • cupsbutternut squash,¾ inch diced
  • 1mediumzucchini,ends trimmed, sliced into half moons or quarters
  • 14½oztomatoes,(1 can), diced
  • tspfresh rosemary,finely minced, or oregano, or 1 tsp dried rosemary
  • tspfresh thyme,minced, or 1 tsp dried thyme
  • 2bay leaves
  • salt and freshly ground black pepper
  • cupditalini pasta,dry, optional
  • 2cupskale,packed chopped, thick ribs removed
  • 14½ozred kidney beans,(1 can) or white kidney beans, drained and rinsed
  • parmesan cheese,Shredded, optional for serving

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute for 3 minutes then add garlic and saute for 1 minute longer. 

  2. Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste. 

  3. Bring to a boil then and stir in pasta if using. Cover, reduce heat to medium-low and simmer for about 15 minutes until veggies are nearly tender.

  4. Stir in kale and kidney beans and cook for 5 minutes more until kale is tender. Remove bay leaves, serve warm with parmesan cheese.

Nutrition

  • Calories: 414.72kcal
  • Fat: 3.81g
  • Saturated Fat: 0.60g
  • Monounsaturated Fat: 1.83g
  • Polyunsaturated Fat: 0.93g
  • Carbohydrates: 78.49g
  • Fiber: 16.26g
  • Sugar: 8.15g
  • Protein: 20.81g
  • Sodium: 1347.61mg
  • Calcium: 149.80mg
  • Potassium: 1836.71mg
  • Iron: 6.55mg
  • Vitamin A: 549.01µg
  • Vitamin C: 53.62mg
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