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This Autumn Minestrone Soup is a seasonal twist on an Italian classic. This soup is hearty enough to be a complete meal anytime the weather is cool and you can mix-up all year by adding in your favorite seasonal vegetables. Just add some crusty bread.

Autumn minestrone in a grey bowl topped with grated Parmesan cheese

There’s no reason to buy canned soup when you can make a batch of this soup and keep it in the fridge or freezer. Fresh fall/autumn vegetables are so good and so good for you. I haven’t eaten canned soup for as long as I can remember. From what I can remember it’s not very good.

Despite the ad’s that say ‘new improved flavor’ or ‘lower sodium’, doesn’t matter, don’t care. It’s still salty mush to me that has been sitting in can on a shelf for months and all it’s nutritional value packed up and left before it even left the factory, sounds appetizing doesn’t it?

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

This is how far I’ve gone to make my own soup. When I was living alone in my 20’s, and woke up with the flu and a fever. I dragged myself to the supermarket to get chicken, celery, carrots, parsnips and potatoes so I could have my own homemade chicken soup.

This may sound extreme, but I did not have any food in the house and it was just as easy for me to buy the fresh ingredients, get home and throw them all in a pan, than buy a can of soup open it and warm it up. In addition, I knew that I was getting all the best nutrients from my homemade soup.

I could live on soup, everyday, 2 meals a-day (yes only 2, I would not go as far as eating it for breakfast). It’s a perfectly balanced meal in a bowl and large batch of fresh homemade soup will survive just nicely in the fridge for about a week, or month’s in the freezer. Another good reason not to eat canned soup.

What vegetables to use in Autumn Minestrone Soup?

I love the versatility of this soup. I like to mix-up the ingredients according to the season. I added delicata squash,  butternut squash or pumpkin for the fall season. In spring you could add peas and asparagus. In the winter, add Brussels sprouts, parsnips or leeks.

A side view of the bowl of soup showing the steam rising from it

Parmesan cheese rind (chefs tip): 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’t replicate. It can add saltiness, so take this into consideration when salting the 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 it turned out in the comments below. I love to hear from my readers!

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Yield: 4

Autumn Minestrone Soup

The soup viewed from overhead with a spoon and a delicata squash

Seasonal vegetables, beans and herbs are simmered in beef broth. Just add your favorite pasta.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 2 tablespoons olive oil
  • 3 ounces (85 grams) pancetta, diced
  • 1 medium onion, 8 ounces, chopped
  • 4 medium carrots, diced
  • 4 celery stalks, chopped
  • 2 garlic cloves, peeled and grated or finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 medium zucchini, diced
  • 1 cup kale, chopped
  • 5 small or 2 large gold potatoes, peeled and cubed
  • 15 ounces canned chopped or crushed tomatoes
  • 3 1/2 cups (826 ml) beef stock , or vegetable stock if you prefer * see note
  • 1/4 teaspoon freshly ground black pepper
  • Salt to taste
  • Parmesan cheese rind *** see note, optional
  • 15 ounces 9425 grams) cannellini beans
  • 1/2 cup (100 grams) your favorite small pasta cooked

Instructions

  1. In a large 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.
  2. Add the zucchini, kale, potatoes and chopped tomatoes. Bring to a simmer and cook until the kale is wilted.
  3. Add the beef stock, pepper and Parmesan rind. Bring to a simmer and cook for 30 minutes until the potatoes are tender.
  4. Taste for seasoning, if your stock is not salty stir in 1/2 teaspoon salt, or to taste. The rind will also add salt. Remove the Parmesan rind, stir in  the beans and pasta.
  5. 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.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 379Saturated Fat 1gSodium 762mgCarbohydrates 64gProtein 19g
© Janette
Cuisine: Italian / Category: Soup
 
Dipping a piece of toasted bread into the pumpkin and roasted root vegetable soup with mini pumpkins in the background
Yield: 4

Autumn Minestrone Soup

The soup viewed from overhead with a spoon and a delicata squash

Seasonal vegetables, beans and herbs are simmered in beef broth. Just add your favorite pasta.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 2 tablespoons olive oil
  • 3 ounces (85 grams) pancetta, diced
  • 1 medium onion, 8 ounces, chopped
  • 4 medium carrots, diced
  • 4 celery stalks, chopped
  • 2 garlic cloves, peeled and grated or finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 medium zucchini, diced
  • 1 cup kale, chopped
  • 5 small or 2 large gold potatoes, peeled and cubed
  • 15 ounces canned chopped or crushed tomatoes
  • 3 1/2 cups (826 ml) beef stock , or vegetable stock if you prefer * see note
  • 1/4 teaspoon freshly ground black pepper
  • Salt to taste
  • Parmesan cheese rind *** see note, optional
  • 15 ounces 9425 grams) cannellini beans
  • 1/2 cup (100 grams) your favorite small pasta cooked

Instructions

  1. In a large 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.
  2. Add the zucchini, kale, potatoes and chopped tomatoes. Bring to a simmer and cook until the kale is wilted.
  3. Add the beef stock, pepper and Parmesan rind. Bring to a simmer and cook for 30 minutes until the potatoes are tender.
  4. Taste for seasoning, if your stock is not salty stir in 1/2 teaspoon salt, or to taste. The rind will also add salt. Remove the Parmesan rind, stir in  the beans and pasta.
  5. 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.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 379Saturated Fat 1gSodium 762mgCarbohydrates 64gProtein 19g
© Janette
Cuisine: Italian / Category: Soup