Rustic Autumn Minestrone

Name: Rustic Autumn Minestrone
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 cup diced butternut squash; 1 cup diced sweet potatoes; 1 cup chopped carrots; 1 cup chopped celery; 1 diced yellow onion; 3 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried rosemary; 1 (14 oz) can diced tomatoes; 4 cups vegetable broth; 1 (14 oz) can kidney beans, drained and rinsed; 1 (14 oz) can cannellini beans, drained and rinsed; 2 cups chopped kale; 1 cup pasta shells; Salt and pepper to taste; Parmesan cheese for serving

🕒 Prep: 15 min

🔥 Cook: 40 min

🍽 Serves: 6

★★★★★

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Welcome to a cozy bowl of Rustic Autumn Minestrone, where the season's freshest produce meets hearty comfort. This minestrone is a warm hug on a chilly day, brimming with vibrant vegetables and nourishing beans.

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Ingredients for Rustic Autumn Minestrone

Olive oil sets a flavorful base with its rich, fruity aroma. Butternut squash and sweet potatoes bring a sweet, earthy depth, while carrots and celery add a classic aromatic foundation. A yellow onion and garlic add layers of flavor, with thyme and rosemary lending a hint of warmth and earthiness. Diced tomatoes contribute acidity and moisture, perfectly complementing the hearty vegetable broth. Kidney beans and cannellini beans provide protein and texture, with kale adding a nutritional punch. Pasta shells make it filling and substantial. Finally, Parmesan cheese offers a salty, umami finish.

Tips & Tricks

Chop vegetables uniformly for even cooking.
If you like a thicker soup, mash some of the beans before adding them.
Use a good quality Parmesan for the best flavor.
Store leftovers in the fridge for up to 3 days; flavors only get better!

Serving Suggestions

This soup pairs wonderfully with a slice of crusty sourdough bread, perfect for soaking up every last drop. For a heartier meal, serve with a side salad of mixed greens and a tangy vinaigrette.

Frequently Asked Questions

Can I use other beans?: Absolutely! Black beans or chickpeas work well too.
How can I make it gluten-free?: Simply swap out the pasta shells for a gluten-free variety or omit them altogether.
Can I freeze this soup?: Yes, it freezes beautifully. Just leave out the pasta when freezing and add it fresh when reheating.

Rustic Autumn Minestrone Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. As the oil warms, the aroma will tell you it's ready for the chopped onion and garlic. Sauté these until fragrant, which takes about two minutes. It's a small step, but it lays the foundation for the whole dish.

Next, introduce the colorful mix of butternut squash, sweet potatoes, carrots, and celery to the pot. Stir them well and let them cook for about five minutes. You want them to start softening, but not lose their shape.

Sprinkle in your thyme, rosemary, and a pinch each of salt and pepper. Let these cook for another two minutes to release their flavors. This is where the smell starts to really draw everyone into the kitchen.

Pour in the diced tomatoes and vegetable broth. Bring this mixture to a boil. Once bubbling, reduce the heat to a simmer and let it go for 15 minutes. This gives the flavors time to meld and the vegetables time to soften further.

Add the kidney beans, cannellini beans, and pasta shells. Let those cook for another 10 minutes, giving the pasta time to become tender.

Finally, stir in the kale and let it simmer for five more minutes. The kale should be wilted but still vibrant in color. Taste and adjust the seasoning if needed.

Serve your minestrone hot, topped with freshly grated Parmesan cheese for that extra touch of flavor.

Why You'll Love This Recipe

Embraces the flavors of fall with seasonal vegetables.
Perfectly balanced — hearty yet light.
Simple, straightforward steps anyone can follow.
Great for meal prep and leftovers.

Ingredients

2 tbsp olive oil

1 cup diced butternut squash

1 cup diced sweet potatoes

1 cup chopped carrots

1 cup chopped celery

1 diced yellow onion

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1 (14 oz) can diced tomatoes

4 cups vegetable broth

1 (14 oz) can kidney beans, drained and rinsed

1 (14 oz) can cannellini beans, drained and rinsed

2 cups chopped kale

1 cup pasta shells

Salt and pepper to taste

Parmesan cheese for serving

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion and garlic, sauté until fragrant, about 2 minutes.

3. Stir in butternut squash, sweet potatoes, carrots, and celery, cook for 5 minutes while stirring.

4. Add thyme, rosemary, salt, and pepper, and cook for another 2 minutes.

5. Pour in diced tomatoes and vegetable broth, bring to a boil.

6. Once boiling, reduce heat and let simmer for 15 minutes.

7. Add kidney beans, cannellini beans, and pasta shells, cook for another 10 minutes.