Autumn Minestrone Soup

A bowl of minestrone soup with colorful vegetables from above

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.

Course Soup

Cuisine Italian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 426

Author Janette

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

Video

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