Autumn Minestrone Soup


The good thing about Minestrones soup, is the veggies. And this one is no exception. Even if you’re not a big fan of veggies, this soup is not only flavorful but nutritious too, and before you even realize it…the bowl will be empty.

So here’s to some homemade comfort food for those chilling dreary winter days ahead. Enjoy!


To make the veggie prep easier use the pre-cut ones .

If you feel that both the pasta and potatoes are a little to much starch for your liking, just eliminate one, it won’t affect the taste very much at all.



Yield: About 6 servings

Autumn Minestrone Soup
Autumn Minestrone Soup via Cooking Classy


  • 2 medium carrots, diced
  • 1 medium yellow onion, chopped
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 2 1/2 cups 3/4-inch diced yukon gold potatoes
  • 2 1/2 cups 3/4-inch diced butternut squash (I bought it pre-cut)
  • 1 medium zucchini, ends trimmed, sliced into half moons or quarters
  • 1 (14.5 oz) can diced tomatoes
  • 2 1/2 tsp finely minced fresh rosemary or oregano (or 1 tsp dried)
  • 2 1/2 tsp minced fresh thyme (or 1 tsp dried)
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 2/3 cup dry ditalini pasta (optional)
  • 2 cups packed chopped kale (thick ribs removed)
  • 1 (14.5 oz) can red or white kidney beans, drained and rinsed
  • Shredded parmesan cheese, for serving (optional)

For Directionsclick here.




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