Hearty Autumn Minestrone Soup

Name: Hearty Autumn Minestrone Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
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

🕒 Prep: 20 min

🔥 Cook: 45 min

🍽 Serves: 6

★★★★★

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Welcome to the cozy comfort of a Hearty Autumn Minestrone Soup. Packed with seasonal vegetables and warm spices, it’s the perfect bowl to snuggle up with as the leaves turn golden. This recipe is a testament to the beauty of autumn flavors coming together in one pot.

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Ingredients for Hearty Autumn Minestrone Soup

The heart of this dish lies in its vegetables. Olive oil is your base, adding a subtle richness. Onion and garlic provide a fragrant, savory foundation. Carrots and celery add a classic, aromatic depth. Zucchini and red bell pepper bring a touch of sweetness and color. Butternut squash adds a sweet, nutty dimension that screams fall.

Diced tomatoes are the acidic touch needed to balance the sweetness, while vegetable broth and water form the soup’s comforting base. Dried thyme and oregano bring earthy notes, with a hint of nutmeg adding unexpected warmth. Cannellini beans make it hearty and filling, while ditalini pasta adds texture. Finally, a sprinkle of fresh parsley and Parmesan cheese ties everything together with a bright, savory finish.

Tips & Tricks

If you prefer a thicker soup, mash some beans before adding them to the pot.
Use whatever pasta you have on hand, adjusting cooking time as needed.
For a gluten-free version, skip the pasta or substitute with a gluten-free variety.

Serving Suggestions

This soup pairs beautifully with a crusty piece of sourdough bread or a simple side salad. For a touch of indulgence, serve with a glass of light red wine to complement the rich flavors.

Frequently Asked Questions

Can I make this soup ahead of time?: Absolutely! It actually tastes better the next day as the flavors have more time to develop.
How do I store leftovers?: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Can I add meat to this soup?: Yes, cooked sausage or chicken would be delicious additions if you’re looking to add some protein.

Hearty Autumn Minestrone Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and garlic and cook until they’re soft and fragrant, about 3-4 minutes. You’ll know it’s ready when your kitchen starts to smell amazing.

Add the carrots, celery, zucchini, red bell pepper, and butternut squash. Stir everything together, letting the vegetables soften for about 5-7 minutes. They should start to look vibrant and slightly tender.

Next, pour in the diced tomatoes, vegetable broth, and water. Stir in the thyme, oregano, and nutmeg, then season with salt and pepper to taste. Bring the mixture to a gentle boil.

Once boiling, reduce the heat to a simmer and let it all meld together for 20 minutes. This is where the magic happens, as the flavors deepen and intertwine.

Stir in the cannellini beans and ditalini pasta. Let it cook for another 10 minutes, just until the pasta is tender but not mushy.

Remove from heat and stir in the fresh parsley for a burst of color and flavor right before serving. Ladle into bowls and sprinkle with Parmesan cheese to serve.

Why You'll Love This Recipe

Effortlessly brings autumn to your table with seasonal vegetables.
Simple, wholesome ingredients make it both healthy and satisfying.
Perfect for meal prep and freezes beautifully for later.
Customizable to suit whatever veggies you have on hand.

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

Step-by-step 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.