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 recipe since 2014.

Autumn minestrone in a grey bowl topped with grated Parmesan cheese

Table of Contents

A spoonful of vegetables and pasta


What Goes into this Soup

  • Olive Oil: Keeps the Italian theme while adding richness and helping your body absorb nutrients from the vegetables.
  • Pancetta: Unsmoked, cured pork belly that renders down to create a savory, slightly salty flavor base.
  • Yellow/Brown Onion: Adds natural sweetness and savory depth to balance the broth.
  • Carrots & Celery: The classic aromatic foundation bringing color and subtle vegetal complexity.
  • Garlic: Melts into the sautéed vegetables for an aromatic punch.
  • Rosemary: A powerful woody herb with subtle notes of lemon, pepper and sage.
  • Zucchini/Courgette: Adds a bright pop of color and a tender bite.
  • Butternut Squash & Sweet Potato: Fall favorites that bring natural sweetness, vibrant color and a creamy texture.
  • Passata: Crushed fresh tomato purée that builds a rich, vibrant base.
  • Beef Broth: Provides deep, meaty flavor. Always taste and check your salt level.
  • Parmesan Rind: Slowly melts into the simmering soup to impart a nutty, savory umami depth.
  • Cannellini Beans & Pasta: Small shapes like ditalini or macaroni paired with white beans make the soup hearty and filling.

Secret Ingredient in Minestrone

When you finish a wedge of Parmesan cheese, never throw away the rind. Wrap it up and toss it in the freezer for future soups, stews, and sauces. As it simmers, it melts into the broth to deliver an unmatched savory richness.

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

Regional Minestrone Soup Variations


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

Chunky soup with pasta and vegetables in a white bowl

How to Customize Your Minestrone

  • Vegetarian: Skip the pancetta and use vegetable stock or nutritional yeast instead of the Parmesan rind. You can add  in kidney beans for proten. Stir in a spoonful of pesto just before serving.
  • Vegetables by Season: Swap the squash for peas or asparagus in spring, or Brussels sprouts and parsnips in winter.
  • Adding Spice: Toss in a pinch of red chili flakes when you want a spicy kick to clear a stuffy nose.

Slow Cooker Minestrone and Freezing Instructions

  • Slow Cooker: Prepare the soup through the stovetop simmering step, transfer everything to your slow cooker and let it cook low and slow until you are ready to serve.
  • Freezing: Minestrone freezes beautifully for make-ahead meal prep. Cool completely before transferring to airtight containers. Tip: If freezing, cook the pasta separately and add it after thawing so it doesn’t get mushy.
A closeup showing the carrots, squash and beans in the soup
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 extra virgin 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, peeled and diced
  • 1 cup (80 grams) sweet potatoes , peeled and diced
  • 15 ounces (425 grams) passata or crushed tomatoes
  • 3 ½ cups (826 ml) beef broth
  • ¼ teaspoon freshly ground black pepper
  • 1 Parmesan cheese rind (optional), to add extra flavor
  • Salt to taste, if needed
  • 15 ounces (425 grams) cannellini beans
  • ½ cup (100 grams) small pasta, cooked according to package directions
  • 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.
Serving: 1, Calories: 440kcal, Carbohydrates: 58g, Protein: 20g, Fat: 18g, Sodium: 998mg, Fiber: 10g
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