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Autumn vegetable minestrone recipe


  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

A gorgeous soup full of vitamins and colours for late autumn and early winter. For the pasta, I use whatever type I have on hand in the cupboard!

1 person made this

IngredientsServes: 6

  • 6 tablespoons olive oil, divided
  • 1 onion, finely chopped
  • 125g white mushrooms, sliced
  • 50g pancetta cubes
  • 2 leeks, finely chopped
  • 2 sticks celery, finely chopped
  • 1 small romaine lettuce, torn into bite size pieces
  • 2 large tomatoes, cubed
  • 1 bunch chopped fresh parsley
  • 3 large courgettes, sliced
  • 2 large handfuls fresh green beans, cut into pieces
  • 70g pasta of your choice
  • salt and freshly ground pepper to taste
  • Parmesan cheese to taste
  • fresh basil to taste

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Heat 3 tablespoons of oil in a pressure cooker and sauté onions with mushrooms and pancetta for a few minutes. Add leeks, celery, lettuce, tomatoes, parsley, courgettes and green beans; mix well.
  2. Add 1.5 litres of water and bring to the boil. Close cooker and cook until valve hisses, then reduce heat to low and cook for 25 minutes before releasing the pressure.
  3. Once no longer under pressure, open cooker and add pasta; season with salt and pepper and add remaining 3 tablespoons oil. Mix together and simmer over medium heat for 10 minutes more, uncovered, until pasta is tender.
  4. Ladle minestrone into soup bowls and sprinkle with Parmesan cheese and fresh basil before serving.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by cecchinmatt

Brilliant flavoursome and incredibly healthy. Cooked for four guests who all loved it as will I for a few days to come for lunch as well.-08 Jun 2016(Review from this site AU | NZ)


Autumn Minestrone Soup

Autumn minestrone soup is full of nutrient-dense vegetables and beans. I’ve swapped out the usual pasta for Italian farro. Hearty fall soups, like my easy lentil soup are perfect for make-ahead meals and meal prepping for busy schedules.

This recipe makes a large batch of soup, which is great for feeding a crowd or meal prepping for the week ahead. This vegetarian soup is easily made vegan by omitting the cheese.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.


Slow Cooker Autumn Minestrone Soup

This nourishing Slow Cooker Autumn Minestrone Soup is a satisfying twist on a classic. Perfectly satisfying for lunch or dinner, it freezes well and is naturally vegetarian, dairy-free and gluten-free.

Oh my gosh you guys, I am so excited about this soup! It’s so simple to make, super satisfying, and the leftovers make for the best lunches. It also uses one of my favorite fall ingredients: butternut squash.

How do you feel about butternut squash? Do you love it? Or do are you afraid of it? Or both? I know several of my friends love the taste of butternut squash but they are afraid to cut into one.

I say: don’t fear the squash! With a sharp knife and a few minutes you can cut a squash easily.

HOW TO CUT A BUTTERNUT SQUASH

  1. First, peel the tough peel using a vegetable peeler or sharp knife.
  2. Next, slice one inch off the top and bottom of the squash.
  3. Then, slice the squash in half so that the top, thiner part is separated from the bottom, rounder part.
  4. Stand the thin part on its end and slice the long way into planks.
  5. Then slice each plank into 1-inch strips.
  6. Finally, cut those strips into small pieces.
  7. You can then remove the seeds from the bottom round part of the squash and chop into small pieces.

Of course, you can also buy pre-sliced butternut squash at many grocery stores these days, so that’s an option too! Once you have the squash sliced it’s only a matter of chopping an onion and some garlic, and then dumping a few other ingredients into the slow cooker.

After the soup cooks a few cups are removed, blended, and added back to the slow cooker to create a perfectly balanced soup that’s both creamy and chunky. I actually used my immersion blender for this step and recommend this method if you own one since it’s faster and less messy. This soup also freezes nicely, so you might want to check out these instructions on my favorite method for freezing soup in jars.

Kid-friendly notes. Here are some options for resistant eaters:

  • If your child prefers a creamier texture serve him some of the pureed soup before adding the puree back to the slow cooker.
  • If she resists eating anything with green in it, ladle out her serving prior to adding the spinach or swiss chard.
  • Soup can be a bit difficult and messy to eat for little ones. Try serving the soup in a mug so he can sip the broth and then eat the larger pieces with a fork.

Now, on to the recipe!

This recipe is: Gluten-Free, Dairy-Free, Vegan, Vegetarian, Nut-Free, Freezer-Friendly


Comfort food wouldn’t be complete without this Slow-Cooker Minestrone Soup by Sabrina Estafo! Each bite is filled with good for you ingredients, leaving you nourished and with a full, satisfied stomach. The vegetable broth mixes with the cans of diced tomato and paste to make a slightly thick, tasty broth. Bits of carrots, green beans, celery, zucchini, spinach, onion, beans, and pasta swim together to make each bite more appetizing. This delicious soup is sure to become one of your favorites, especially because it’s gluten-free, refined sugar-free, clean-eating, and easy!


Recipe Summary

  • 1 tablespoon olive oil
  • 1 medium onion, cut into 1/2-inch pieces
  • 2 stalks celery, sliced crosswise into 1/2-inch pieces
  • 1/2 bulb fennel, cut into 1-by-1/4-inch pieces (about 1 1/2 cups)
  • 2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 2 cloves garlic, finely chopped
  • 1 can (35 ounces) whole tomatoes, lightly crushed
  • 8 cups homemade or store-bought low-sodium chicken stock
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • Coarse salt and freshly ground pepper
  • 2 teaspoons red-wine vinegar
  • 1 1/2 bunches Swiss chard leaves, thinly sliced (about 6 cups)
  • 2 cups cooked tubetti pasta, for serving
  • Freshly grated Parmesan cheese, for garnish

Heat oil in an 8-quart stock pot over medium high heat. Add onion, celery, fennel, potatoes, and garlic and cook, stirring occasionally, about 5 minutes.

Add tomatoes and their juices, stock, and cannellini beans season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes.

Stir in vinegar and Swiss chard season with salt and pepper. Divide pasta evenly between 6 to 8 bowls. Ladle over soup and garnish with cheese. Serve immediately.


This minestrone soup is a favorite in my house as soon as there is the slightest chill in the air! Adapted from a recipe found in Ina Garten’s Barefoot Contessa cookbook, we boosted the nutritional content of this soup by adding kale and using a whole grain in place of pasta.

This soup is packed with fiber-rich vegetables like carrots, celery, butternut squash, and tomatoes. Butternut squash is a favorite fall vegetable because it is so high in immune-boosting vitamin A (one cup provides 450% of your daily needs) and vitamin C (one cup provides 50% of your daily needs).

The cannellini beans provide plant-based protein and more fiber, making this a filling, hearty soup that works well as an entree.

Nutritional Highlights

  • One cup of butternut squash has 450% of your daily needs of Vitamin A as well as 50% of your daily needs of Vitamin C.
  • Traditional minestrone contains pasta made from refined grains, but using a whole grain in this recipe boosts the soup’s nutritional value!
  • Author: Pam Fullenweider
  • Yield: 6 - 8 servings 1 x
  • Category: Soups
  • Cuisine: Mediterranean

Ingredients

  • olive oil
  • 4 ounces pancetta, 1/2″ dice
  • 1 1/2 cups yellow onion, 1/2″ dice
  • 2 cups carrots, 1/2″ dice
  • 1 cup celery, 1/2″ dice
  • 2 1/2 cups butternut squash, peeled, 1/2″ dice
  • 4 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves, chopped
  • 26 ounces canned diced tomatoes
  • 6 – 8 cups low-sodium chicken stock
  • 1 bay leaf
  • kosher salt & freshly ground black pepper
  • 15 ounce can cannellini beans, rinsed and drained
  • 1 cup of your favorite cooked whole grain (ex. farro or barley)
  • 2 cups dinosaur kale, chopped
  • 1/2 cup good dry white wine (optional)
  • 2 tablespoons pesto
  • freshly grated parmesan cheese, to garnish

Instructions

  1. Heat 2 Tbsp olive oil in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6-8 minutes, stirring occasionally, until lightly browned.
  2. Add the onions, carrots, celery, squash, garlic, and thyme, and cook over medium heat, stirring occasionally, for 8-10 minutes until the vegetables begin to soften.
  3. Add the tomatoes, 6 cups of stock, bay leaf, 1 1/2 tsp pepper, and salt to taste. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until vegetables are tender.
  4. Remove the bay leaf. Add beans and cooked grain and heat through. The soup should be thick, but you can add more stock to thin as desired.
  5. Just before serving, add chopped kale, pesto, and white wine (if using) and stir over heat, just until kale is wilted. Add salt and pepper to taste. Serve with Parmesan cheese sprinkled on top.

Keywords: Fully Mediterranean, Mediterranean diet, minestrone soup recipes, soup recipes


What vegetables to use in autumn minestrone soup?

Add a leftover Parmesan cheese rind adds so much flavor to tomato sauces and soups. If you have one, I recommend adding it as the soup simmers (remove before serving). It wont melt too much, but it does as a delicious flavor that you just can&rsquot replicate. It can add saltiness, so take this into consideration when salting the soup.

If you&rsquove tried this Autumn Minestrone Soup or any other recipe on the blog then don&rsquot forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

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Fall is Here: 8 Cozy Autumn Recipes

Life’s a little slower down South than it is in the rest of the country. No one is in a hurry to get anywhere because down here anywhere can usually wait. Even fall sneaks in as sly as a fox.

One mornin’ I step out on my porch and I feel that something is missing: humidity. Without that suffocating blanket of heat, I can catch a chill when it’s 65 degrees. So I cover my goose bumps with a warm coat, even though I know that I’ll be sweatin’ by noon. Come nightfall, I’ll need that coat again, otherwise my Southern blood will just about freeze solid.

But that first chill of the season sure takes me back. I get to thinking about high school football, cheerleading, and pullin’ on a warm sweater as us girls reluctantly headed home after the game. We’d stretch those nights out as long as we could, as if we knew that someday soon we’d have to grow up. Eventually we did—well, sort of. I still like to think I’m a kid at heart.

I still consider autumn the season of friends, football, and comfort food. I’m no spring chicken, but I can still tear up a pile of leaves with the best of ‘em. And after a hard day of work and play, there’s just nothing better than diggin’ into a big bowl of Creamy Squash Soup to warm me right up. If the change in weather does start to get me down, I’ll get creative in the kitchen with my grandbabies, who always lifts my spirits. Together we’ll pour candy corns into the Crispy Rice Candy Corn Treats and eat up all the misfits that don’t make the cut.

This season, take a lesson from the children and cast away your grown-up inhibition. Join in the Halloween fun by dressing up with the kids or turn your house into a haunted one and don’t even bother cleaning—the more cobwebs the better! Because before you know it, the trees will be bare, the blue sky will turn gray, and the kids will be trapped inside with so much pent-up energy it’ll make your head spin.

So with my mug of Hot Cranberry Cider, I salute you, autumn. Because you remind me of a special time when I was no longer a child, but not quite a grown-up either. It may be the “in-between” season, but it’s a miracle just the same.


Autumn Minestrone

When a dark chilly afternoon portends a killing frost, gather the last of the garden’s bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.

  • 2 tablespoons canola or other vegetable oil
  • 1 cup chopped onions
  • 2 garlic cloves, minced or pressed
  • 2½ cups peeled and cubed winter squash*
  • 2 celery stalks, diced
  • ½ cup peeled and diced carrots
  • 2½ cups cubed potatoes
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 6 cups water
  • 4 cups chopped kale
  • 1½ cups cooked or canned cannellini beans(15-ounce can, drained)
  1. Warm the oil in a large soup pot on medium heat.
  2. Add the onions and garlic, and saute for 5 minutes.
  3. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10
  4. minutes or until the potatoes are almost done.
  5. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
  6. Serve immediately.

*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.
PER 12 OUNCE SERVING: 137 CALORIES, 3.9 G PROTEIN, 3.9 G FAT, 23 G CARBOHYDRATES, 1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 744 MG SODIUM, 4.2 G TOTAL DIETARY FIBER


Autumn Minestrone

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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 12 ounces onion (1 large), medium dice
  • 1 teaspoon sea salt
  • Pinch cracked red pepper flakes
  • 8 ounces leeks (2 stalks), 1.4 inch half moons, rinsed well
  • 8 ounces carrots (1 large), 1/4-inch half moons
  • 2 ribs celery, small dice
  • 2 large cloves garlic, minced (2 tablespoons)
  • 1 cup white beans, soaked overnight, drained and rinsed
  • 7 cups vegetable stock
  • 1 sprig fresh rosemary (1/2 ounce)
  • 1 sprig fresh sage (1/8 ounce)
  • 1 pound butternut squash, peeled, medium dice
  • 1 teaspoon red wine vinegar
  • Sea salt and black pepper to taste
  • 2 tablespoons parsley, chopped (1/2 ounce)
  • 1/4 cup grated parmesan reggiano (1/4 cup) (opt.)

Preparation

1. In 1-gallon pot, heat oil over medium flame. Sweat onions with salt and red pepper flakes until onions are translucent. Add leeks, carrots, celery, and garlic. Continue sweating until vegetables begin to soften, about 5-7 minutes.

2. Add white beans, stock, rosemary, and sage to pot with vegetables. Simmer with lid ajar, until beans become just about tender, about 40 minutes.

3. Add butternut squash to pot and continue to simmer until squash begins to break down and soup thickens.

4. When beans are tender, season soup with vinegar, salt, and pepper.

5. Garnish soup with parsley and parmesan (if using).

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g