Get ready to warm up with the flavors of fall and the joy of soup season! A hearty, from-scratch soup is the best way to enjoy seasonal veggies—and my Autumn Minestrone Soup is comfort food at its finest. It’s a complete meal on its own, but add some crusty bread and you’ve got my most popular soup since 2014.

Autumn minestrone in a grey bowl topped with grated Parmesan cheese

Table of contents

Traditional minestrone soup


Get ready to warm up with the flavors of fall and the joy of soup season! A hearty, from-scratch soup is the best way to enjoy seasonal veggies—and my Autumn Minestrone Soup is comfort food at its finest. It’s a complete meal on its own, but add some crusty bread and you’ve got my most popular soup.


I made this soup for dinner last night. I couldn’t find pancetta but bacon worked very well. I just saw the pumpkin vegetable soup that I’m going to try next, thank you for great recipes. – Kate


A spoonful of vegetables and pasta


Autumn Minestrone Soup Ingredients

  • Olive oil – Keeps the Italian theme while adding flavor, richness, and helping your body absorb nutrients from the vegetables.
  • Pancetta – This unsmoked, cured pork belly adds a wonderful savory flavor, a little saltiness and sweetness
  • Yellow/brown onion – Adds a natural sweetness that balances the other flavors in the soup as well as a savory depth that can enhance the overall taste.
  • Carrots – Bring a touch of natural sweetness and color.
  • Celery – Mild and slightly herby, celery adds a subtle vegetal (plant) flavor that can add flavor complexity.
  • Garlic – Adds a sweet, slightly garlic flavor that blends nicely with the vegetables.
  • Rosemary – With subtle notes of lemon, pepper and sage, this hearty herb adds a distinctive, powerful, and complex flavor.
  • Zucchini/courgette – Adds bright color, a slightly sweet and hearty vegetable.
  • Butternut squash – Along with adding vibrance, this popular fall vegetable adds sweetness and a little nutty flavor.
  • Sweet potato – Tender and sweet, this creamy potato also adds great texture.
  • Passata – A puree of fresh tomatoes that is crushed. It adds a rich, tomato flavor.
  • Beef broth – Provides a deep, meaty flavor that complements the tomato. Always taste and check the salt level.
  • Parmesan rind – Slowly melts into the soup and adds a little, nutty, savory and slightly salty umami.
  • Cannelini beans – Traditionally added to soups for their creamy texture.
  • Pasta – Makes the soup filling with a little chew when prepared al dente and can also thicken.

To make this soup filling, add cannellini beans along with small pasta. I like small macaroni or ditalini pasta, but you can use any small variety. For the beans, you can use any white beans you like.

Secret ingredient in minestrone


When you finish a wedge of Parmesan cheese, don’t throw it away, wrap the rind and keep it in the freezer for future soups. Many Italian soups and sauces use this simple flavor trick of adding it to soups, stews and sauces.

Hearty pasta in vegetable minestrone soup with a crusty loaf of bread

Minestrone Soup Ingredients

  • Pancetta – This unsmoked, cured pork belly adds a wonderful savory flavor, a little saltiness and sweetness
  • Yellow onion – Adds a natural sweetness that balances the other flavors in the soup as well as a savory depth that can enhance the overall taste.
  • Carrots – Bring a touch of natural sweetness and color.
  • Celery – Mild and slightly herby, celery adds a subtle vegetal (plant) flavor that can add flavor complexity.
  • Garlic – Adds a sweet, slightly garlic flavor that blends nicely with the vegetables.
  • Rosemary – With subtle notes of lemon, pepper and sage, this hearty herb adds a distinctive, powerful, and complex flavor.
  • Zucchini/courgette – Adds bright color, a slightly sweet and hearty vegetable.
  • Butternut squash – Along with adding vibrance, this popular fall vegetable adds sweetness and a little nutty flavor.
  • Sweet potato – Tender and sweet, this creamy potato also adds great texture.
  • Passata – A puree of fresh tomatoes that is crushed. It adds a rich, tomato flavor.
  • Beef broth – Provides a deep, meaty flavor that complements the tomato.
  • Parmesan rind – Slowly melts into the soup and adds a little, nutty, savory and slightly salty umami.
  • Cannelini beans – Traditionally added to soups for their creamy texture.
  • Pasta – Makes the soup filling with a little chew when prepared al dente and can also thicken.

Pasta and beans


To make this soup extra hearty, add cannellini beans along with small pasta. I like using ditalini or small macaroni, but any small pasta works. For the beans, choose your favorite white variety for the same comforting result.


An important flavor component to this soup is pancetta (unsmoked Italian pork belly). Just like when I make my Milanese Minestrone (pictured below) it is cooked with the vegetables. 

Viewed from overhead, a bowl of Milanese minestrone soup with bread

Minestrone Soup Variations

Different regions of Italy use different ingredients for their minestrone. Just as I mentioned earlier in Milanese Minestrone from Lombardy, they add rice and no tomato. Tuscan minestrone uses chard, cabbage, and pumpkin, while Liguria adds basil, green beans, and beans.

Vegetarian minestrone soup


Make this soup meat-free while keeping it packed with protein and fiber. Skip the bacon and add nutritional yeast instead of the Parmesan rind for rich flavor. Use vegetable stock or broth in place of beef broth, and swap in kidney beans for even more protein.


For an extra flavor boost, stir in or top each bowl with a spoonful of your favorite pesto.

Different minestrone soups


Different regions of Italy use unique ingredients in their minestrone. For example, Milanese Minestrone from Lombardy includes rice and no tomato. Tuscan minestrone features chard, cabbage, and pumpkin, while Ligurian minestrone highlights basil, green beans, and beans.


A closeup showing the carrots, squash and beans in the soup

Minestrone soup vegetables


This soup is so versatile that I mix up the ingredients with the seasons. In autumn, I add delicata squash, butternut squash, or pumpkin. In spring, I toss in peas, asparagus, or even kale. For a winter minestrone, I go with Brussels sprouts, parsnips, or leeks.

Adding spice


When I feel under the weather, I add red chili flakes to give the soup a spicy kick and help clear a stuffy nose. Chicken soup also works perfectly when you’re not feeling well.

Slow cooker minestrone


Prepare the soup as directed, transfer everything to a slow cooker, and let it simmer until you’re ready to eat. This method works perfectly as a make-ahead meal.

Freezing minestrone soup


If you want to save some for later, Minestrone freezes beautifully, making it perfect for meal prep or saving leftovers. Just cool completely before transferring to airtight containers or freezer bags.

If you’ve made my Autumn Minestrone soup, please leave a star rating. You can also leave me a comment below, or ask a question.

A bowl of minestrone soup with colorful vegetables from above
5 from 36 reviews

Autumn Minestrone Soup

Janette
A hearty and comforting soup made with zucchini/courgette, butternut squash, sweet potato and carrot along with beans and pasta in a tomato and beef broth.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
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Ingredients
 

  • 2 tablespoons olive oil
  • ⅓ cup (3 ounces/85 grams) pancetta or unsmoked pork belly, diced
  • 1 cup (128 grams) onion, chopped
  • 1 ½ cups (212 grams) carrots, diced
  • ½ cup (60 grams) about 2 celery stalks, chopped
  • 2 garlic cloves, peeled and grated or finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 ½ cups (140 grams) zucchini/courgette, diced
  • ½ cup (40 grams) butternut squash, diced
  • 1 cup (80 grams) sweet potatoes, diced
  • 15 ounces (425 grams) passata or crushed tomatoes
  • 3 ½ cups (826 ml) beef broth
  • ¼ teaspoon freshly ground black pepper
  • Parmesan cheese rind
  • Salt to taste, if needed
  • 15 ounces (425 grams) cannellini beans
  • ½ cup (100 grams) small pasta, cooked
  • Parmesan cheese grated, for serving

Instructions
 

  • In a large soup pan or saucepan, heat the olive oil over medium heat. Add the pancetta and onions, cook until the onions soften, about 5 minutes. Add the carrots, celery, garlic and rosemary. Stir and cook for 1 minute, don’t allow the garlic to brown. 
  • Add the zucchini, squash, potatoes and passata, beef stock, pepper and Parmesan rind. Bring to a simmer and cook for 20 minutes slightly covered, or until the potatoes are tender.  
  • Taste for seasoning, add salt if needed (the rind will also add salt and the broth may be salty). 
  • Remove the Parmesan rind, stir in the beans and pasta. 
  • Serve hot with freshly grated Parmesan cheese 

Notes

*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.
Serving: 1, Calories: 426kcal, Carbohydrates: 58g, Protein: 22g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Cholesterol: 18mg, Sodium: 1050mg, Fiber: 13g, Sugar: 10g
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