Autumn Minestrone
Cozy Up with Autumnal Minestrone-Style Soup (Stoup) – The Perfect Fall Comfort Food
As the leaves change and the air turns crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. This Autumnal Minestrone-Style Soup, or ‘stoup’ as we like to call it (a delightful cross between soup and stew!), is packed with seasonal vegetables, hearty beans, and a touch of rustic Italian flavor. It’s a wonderfully satisfying and healthy meal, perfect for a chilly autumn evening or a comforting lunch.
This isn’t your traditional minestrone – we’ve swapped out some of the classic ingredients for autumnal favorites like kuri squash pumpkin and dried mushrooms, adding a depth of flavor that’s simply irresistible. The addition of short grain brown rice (or pasta, if you prefer) makes it a complete and filling meal.
What makes this stoup special?
- Seasonal Flavors: Kuri squash pumpkin and dried mushrooms bring a unique autumnal twist.
- Hearty & Filling: The combination of vegetables, beans, and rice/pasta ensures a satisfying meal.
- Easy to Make: This recipe is surprisingly simple, perfect for a weeknight dinner.
- Versatile: Feel free to adapt the vegetables based on what’s fresh and available.
Tips for the Best Autumnal Minestrone-Style Soup:
- Squash Selection: Kuri squash pumpkin offers a lovely sweetness and vibrant color. Butternut squash or even sweet potato can be substituted if needed.
- Dried Mushrooms: Reconstitute the dried mushrooms in warm water for about 20-30 minutes before adding them to the soup. This will enhance their flavor and texture.
- Rice vs. Pasta: Short grain brown rice adds a lovely nutty flavor and texture. However, if you prefer a more traditional minestrone, feel free to use small pasta shapes like ditalini or elbow macaroni.
- Vegetable Stock: Using a good quality vegetable stock is key to a flavorful soup. Homemade is always best, but store-bought works well too.
Serving Suggestions:
Serve hot, drizzled with a little extra virgin olive oil and a sprinkle of grated Parmesan or Pecorino cheese (optional). A crusty loaf of bread is the perfect accompaniment for soaking up all the delicious broth.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day, as the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2 months.
Q: Can I use different vegetables?
A: Definitely! Feel free to substitute other seasonal vegetables like carrots, parsnips, or kale.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, simply omit the cheese.
Q: What if I don’t have bay leaves?
A: While bay leaves add a subtle depth of flavor, you can omit them if you don’t have any. A pinch of dried oregano or marjoram can be used as a substitute.
Autumnal Minestrone-Style Soup (Stoup)
Ingredients
- 4 tbsp extra virgin olive oil
- 1 small leek, rinsed & chopped
- 250 g kuri squash pumpkin, diced
- 250 g celeriac (or celery), diced
- 4 cloves garlic, peeled & chopped
- 2 bay leaves
- 1 tsp dried thyme (or herbs of your choice)
- 1 tbsp dried mushrooms, chopped
- 100 g short grain brown rice (or 200g pasta)
- 2 cans tinned tomatoes
- 2 cans cannellini beans, drained and rinsed
- 1.5 litres vegetable stock
- 1/2 savoy cabbage, shredded
- to taste salt and pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leek, pumpkin, and celeriac and cook until softened, about 5-7 minutes.
- Add the garlic, thyme, and dried mushrooms and cook for another minute until fragrant.
- Add the rice (or pasta), tinned tomatoes, cannellini beans, and vegetable stock. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the rice/pasta is cooked and the flavors have melded.
- Stir in the shredded savoy cabbage during the last 5-10 minutes of cooking.
- Season with salt and pepper to taste.
- Serve hot, drizzled with a little extra olive oil and grated cheese (optional).
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