Autumn Minestrone Soup
Cozy Up with Autumn Minestrone Soup: A Taste of Fall
As the leaves change and the air turns crisp, there’s nothing quite as comforting as a warm bowl of soup. This Autumn Minestrone Soup is packed with seasonal vegetables, hearty beans, and a touch of Italian flair. It’s a vibrant and flavorful dish that’s perfect for a chilly evening, a satisfying lunch, or even a light dinner.
Minestrone, meaning “big soup” in Italian, is traditionally a vegetable-based soup that’s incredibly versatile. This version leans into the autumn harvest with sweet potatoes adding a subtle sweetness and depth of flavor. It’s a fantastic way to get your daily dose of veggies and enjoy the best of the season!
What makes this Autumn Minestrone special?
- Seasonal Flavors: We’ve embraced the flavors of fall with sweet potatoes and a hearty vegetable blend.
- Hearty & Filling: Cannellini beans and pasta make this soup substantial enough to be a complete meal.
- Easy to Customize: Feel free to swap out vegetables based on what you have on hand or prefer. Zucchini, spinach, or kale would all be delicious additions.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for meal prepping.
Tips for the Best Autumn Minestrone:
- Don’t overcook the pasta: Add the pasta during the last 10 minutes of cooking to prevent it from becoming mushy.
- Use high-quality vegetable stock: The stock is the base of the soup, so choose a flavorful one.
- Fresh herbs make a difference: While dried herbs can be used, fresh oregano and basil will elevate the flavor.
- Garnish generously: A sprinkle of Parmesan cheese adds a salty, savory finish.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply omit the Parmesan cheese garnish and ensure your vegetable stock is vegan-friendly.
Q: Can I use different beans?
A: Yes, great northern beans or kidney beans would also work well in this soup.
Q: Can I freeze this soup?
A: Yes, but the pasta may become slightly softer after freezing. It’s best to freeze the soup before adding the pasta, then cook the pasta separately when reheating.
Q: What kind of pasta is best?
A: Small shell pasta (like we use) or ditalini work well, but any small pasta shape will do.
Q: Can I add meat to this soup?
A: While traditionally vegetarian, you could add cooked Italian sausage or pancetta for a heartier soup.
Enjoy this comforting and flavorful Autumn Minestrone Soup – a perfect way to celebrate the season!
Autumn Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 4 ribs celery, diced
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 1 medium green pepper, diced
- 1 tablespoon fresh oregano
- 1/2 tablespoon chopped basil
- 3 cloves minced garlic
- 1 tablespoon tomato paste
- 1 bay leaf bay leaf
- 8 cups vegetable stock
- 28 ounce fire roasted diced tomatoes
- 15 ounce cannellini beans, drained and rinsed
- 2 cups diced peeled sweet potatoes
- 2 cups dry pasta shells
- to taste salt and pepper
- to garnish Parmesan cheese
Instructions
- In a large stockpot, heat 2 tablespoons of olive oil. Add celery, carrots, green pepper, and onion and saute until translucent. About 10 minutes.
- Add the oregano, basil, tomato paste, and garlic. Cook for a few minutes.
- Add the vegetable stock, tomatoes, and beans. Bring to a simmer. Let simmer for about 30 minutes.
- Add the sweet potatoes and pasta and simmer until both are cooked al dente, no more than 10 minutes. Add salt and pepper to taste.
- Serve immediately with Parmesan cheese and warm bread!
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