What vegetables to put in minestrone soup?
If you’ve tried this Autumn Minestrone Soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
Autumn Minestrone Soup
An easy, yet very flavorful autumn minestrone soup. This soup hearty enough to be a complete meal anytime the weather is cool and add in your favorite seasonal vegetables.
- 2 tablespoons olive oil
- 3 ounces pancetta diced
- 1 medium onion 8 ounces, chopped
- 4 medium carrots diced
- 4 celery stalks chopped
- 1 medium zucchini diced
- 2 garlic cloves peeled and grated or finely chopped
- 1 teaspoon fresh rosemary finely chopped
- 1 cup kale chopped
- 5 small or 2 large gold potatoes peeled and cubed
- 1-15 ounce can chopped tomatoes
- 3 1/2 cups beef stock or vegetable stock if you prefer * see note
- 15 ounces cannellini beans
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
- Parmesan cheese rind *** see note
- 1/2 cup Your favorite small pasta cooked
In a large saucepan, heat the olive oil over medium heat. Add the pancetta and cook until it starts to brown. Add the onions, carrots, celery, zucchini and sauté until the vegetables are softened.
Add the grated garlic and rosemary, cook for another 2 minutes, stirring so the garlic doesn't burn. Add the kale, potatoes and chopped tomatoes.
- Bring to a simmer and cook until the kale is wilted.
- Add the beef stock, beans and pepper, bring to a simmer and cook for 40 minutes until the potatoes and beans are tender.
Taste for seasoning, if your stock is not salty stir in 1/2 teaspoon salt, or to taste. Add the pasta.
Serve hot with freshly grated Parmesan cheese
*Most store bought beef stock is quite salty so taste and add a 1/2 teaspoon salt if needed.
**To add extra flavor, you can add a rind of parmesan cheese to the soup while it simmers.