Hearty Autumn Minestrone Soup

Discover the warmth of our Hearty Autumn Minestrone Soup, a delightful variation perfect for cozy fall evenings. Packed with nutrient-rich vegetables, flavorful herbs, and a hint of nutty goodness, this soup is an essential recipe for seasonal comfort food enthusiasts.

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 zucchini, diced

1 red bell pepper, diced

1 cup butternut squash, diced

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 cup water

1 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp ground nutmeg

Salt and pepper to taste

1 can (15 oz) cannellini beans, drained and rinsed

1 cup ditalini pasta

1/4 cup fresh parsley, chopped

1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until fragrant.

2. Stir in carrots, celery, zucchini, red bell pepper, and butternut squash. Cook for 5-7 minutes until vegetables start to soften.

3. Add diced tomatoes, vegetable broth, water, thyme, oregano, nutmeg, salt, and pepper. Bring to a boil.

4. Reduce heat and simmer for 20 minutes, allowing flavors to meld.

5. Stir in the cannellini beans and pasta. Cook for an additional 10 minutes until pasta is tender.

6. Remove from heat and stir in fresh parsley.

7. Serve hot, garnished with Parmesan cheese.

Storage

Store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat soup over medium heat on the stove until hot, stirring occasionally. If needed, add a splash of water or broth to adjust the consistency.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.