Fall Minestrone Soup

This Fall Minestrone Soup is simple, quick and filled with delicious seasonal vegetables. This comforting soup is a fun twist on the classic.

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Fall Minestrone Soup Recipe Ingredients

• Olive Oil
• Onion
• Carrots
• Celery Ribs
• Minced Garlic Cloves
• Cannellini Beans
• Crushed Tomatoes
• Dried Roasemary
• Bay Leaf
• Dried Parsley
• Salt
• Black Pepper
• Russet Potato
• Parmesan Rind
• Vegetable Broth
• Frozen Butternut Squash
• Ditalini Pasta
• Frozen Kale

How to Make Fall Minestrone Soup

1. First, in a large dutch oven or soup pot, heat olive oil over medium heat and add the chopped onions, carrots and celery. Saute until soft and onions are translucent, about 7-8 minutes.
2. Next, add the minced garlic and cook for another minute or until garlic is fragrant.

3. Now, stir in the drained cannellini beans, diced potatoes, crushed tomatoes, rosemary, bay leaf, parsely, salt, black pepper, vegetable broth, water and parmesan rind.
4. Bring soup to boil, then reduce heat to low and simmer for 5 minutes.
5. After 5 minutes, stir in the frozen butternut squash and simmer another 5-7 minutes.

6. Then stir in the ditalini pasta and simmer for 7-8 minutes until pasta is al dente. Stir often so the pasta doesn't stick to the bottom of the pot.
7. Remove soup from heat and stir in the frozen kale.
8. Serve with a sprinkle of Parmesan cheese and enjoy!

What to Serve with Autumn Minestrone Soup

My favorite thing to have with soup is crusty bread. This autumn minestrone soup recipe is hearty enough to stand alone, but we love having bread with our soup to sop up all the extra liquid. Here are some delicious ideas to serve with this soup:

• Homemade Garlic Breadsticks
• Garlic Parmesan Focaccia Bread
• The Easiest Garlic Bread
• Parmesan Crusted Grilled Cheese
• Classic Grilled Cheese
• Buttered Bread
• Buttered Crackers
• Simple Side Salad: I love soup and salad together!

I love vegetable soups! This Italian Minestrone Soup is a traditional minestrone and is full of flavor. Crock Pot Hamburger Vegetable Soup is definitely a family favorite and so easy to make!

Storing Minestrone Soup Recipe

Storing: Store this soup in an air tight container in the fridge for 3-4 days.

Freezing: This soup can be frozen in a freezer safe air tight container or zip top bag. Label, date and freeze the soup. Soup will last up to 4 months in the freezer. When ready to enjoy, thaw overnight in the fridge, then reheat.

Reheating: Reheat the soup over low heat on the stove or in the microwave until heated through.

Note on Pasta: The pasta is going to absorb the broth. Add more broth when reheating the soup. To avoid the absorption, you can cook and store the pasta separately and then add to individual bowls when serving the soup.

Making Crock Pot Fall Minestrone Soup

This soup can easily be made in the crock pot too!

1. Add the chopped onions, carrots, and celery to the crock pot. If you like you can sauté them first, but its not necessary.
2. To the veggies, add the minced garlic, drained cannellini beans, crushed tomatoes, rosemary, bay leaf, parsley, salt, black pepper, diced potato, frozen butternut squash, vegetable broth, water and parmesan rind. Give it a gentle stir.
3. Cook on low for 4-6 hours.
4. 30 minutes before serving, stir in the dry pasta.
5. Once the pasta is cooked, stir in the frozen kale and then serve!

More Delicious Soup Recipes:

• Easy Lasagna Soup
• Creamy Corn Chowder
• Baked Potato Soup
• Turkey Pumpkin Chili
• Chicken Dumpling Soup
• Crock Pot Chicken Pot Pie Soup
• Instant Pot Stuffed Pepper Soup
• Easy Tomato Soup
• Zuppa Toscana Soup
• Cheesy Broccoli Soup