As the leaves turn and the air gets crisp, there’s nothing quite like a warm, hearty bowl of soup to welcome the season. This Herb-Infused Autumn Minestrone takes advantage of fall’s bounty with its colorful vegetables and aromatic herbs — it’s a cozy dish that feels like a warm hug!
Olive oil starts us off, bringing a subtle richness and helping to sauté our aromatic base. Then we've got a large onion and garlic, the dynamic duo that lays down a savory foundation. The sweetness of butternut squash and carrots balances beautifully with the earthy parsnips. Green beans add a nice crunch and color, while diced tomatoes bring acidity and depth. Vegetable broth ties everything together, providing a hearty backdrop for the soup. Small pasta shells make it filling, and cannellini beans add creaminess and protein. For herbs, fresh thyme and dried oregano lend a comforting aroma, and crushed red pepper flakes give a gentle kick. Finally, basil and Parmesan cheese round off the dish with a fresh, savory finish.
This minestrone pairs wonderfully with a crusty loaf of sourdough bread or a simple mixed greens salad. For a more substantial meal, serve it alongside a grilled cheese sandwich — the melty goodness complements the soup perfectly.
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, and sauté them until they are translucent — you’ll know they’re ready when your kitchen smells amazing.
Next, stir in the butternut squash, carrots, and parsnips. Let them cook for about 5 minutes, allowing their sweetness to develop. Add green beans and cook for another 3 minutes. They should be bright and slightly tender.
Pour in the diced tomatoes and vegetable broth, and bring everything to a gentle boil. Once boiling, add the pasta shells. Cook these until they are al dente, stirring occasionally to prevent sticking.
Lower the heat and stir in the cannellini beans, thyme, oregano, and red pepper flakes. Season with salt and pepper to taste. Let the soup simmer for about 10 minutes, allowing the flavors to meld together beautifully.
Finally, remove the pot from the heat and stir in the fresh basil. Serve the soup hot, sprinkled with grated Parmesan cheese.
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