Autumn Minestrone Soup
Cozy Up with Autumn Minestrone Soup (Vegan)
As the leaves turn golden and the air gets crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. This Autumn Minestrone Soup is packed with seasonal vegetables, hearty beans, and a touch of Italian flavour – all while being completely vegan! It’s a wonderfully comforting and healthy meal that’s perfect for a chilly evening.
Minestrone, meaning ‘big soup’ in Italian, is traditionally a thick vegetable soup with pasta or rice. This version leans into the autumn harvest, featuring butternut squash, kale, and aromatic herbs. It’s incredibly versatile – feel free to swap in your favourite seasonal vegetables or adjust the herbs to your liking.
Why You’ll Love This Recipe:
- Packed with Nutrients: This soup is brimming with vitamins, minerals, and fibre from the abundance of vegetables and beans.
- Hearty and Filling: The combination of vegetables, beans, and pasta makes this soup a satisfying meal on its own.
- Vegan & Gluten-Free Option: Naturally vegan and easily made gluten-free by using gluten-free pasta.
- Easy to Make: Simple instructions and readily available ingredients make this soup a breeze to prepare.
- 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 be afraid to experiment with vegetables: Swap out the butternut squash for pumpkin, add some sweet potato, or include other seasonal favourites.
- Use fresh herbs whenever possible: Fresh thyme and rosemary add a lovely aroma and flavour.
- Simmer gently: Allowing the soup to simmer gently allows the flavours to meld together beautifully.
- Adjust the pasta cooking time: Different pasta shapes may require slightly different cooking times. Check the package instructions.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! Minestrone soup actually tastes better the next day as the flavours have time to develop. 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 can be frozen for up to 2 months.
Q: Is this soup gluten-free?
A: It can be! Simply use gluten-free pasta.
Q: Can I add other vegetables?
A: Definitely! Feel free to add any of your favourite seasonal vegetables, such as spinach, zucchini, or mushrooms.
Q: What can I serve with this soup?
A: Crusty bread for dipping is always a great choice! You can also serve it with a side salad or a drizzle of olive oil and a sprinkle of fresh basil.
Enjoy this comforting and flavourful Autumn Minestrone Soup – a perfect way to embrace the season!
Autumn Minestrone Soup (Vegan)
Ingredients
- 1 large brown onion
- 1 large carrot
- 2 sticks celery
- 3 cloves garlic
- 2 Tbsp olive oil
- 1 courgette zucchini
- 1 small butternut squash
- 1 large potato
- 200 g cavolo nero or kale (7oz/a large handful)
- a few sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 400g chopped tomatoes (14oz)
- 1 400g cannellini beans (14oz) drained
- 1.5 litres vegetable stock (6 cups)
- 100 g ditalini pasta shapes (⅔ cup) uncooked
- to taste salt and pepper
- to serve fresh basil or pesto
Instructions
- Peel and finely dice the onion, peel and finely dice the carrot, thinly slice the celery sticks and peel and crush the garlic.
- Heat the olive oil in a large pan over a low heat, add the onion, carrot and celery and cook gently for about 10 minutes until softened and lightly coloured. Add the garlic and cook for another minute.
- Dice the courgette, peel, de-seed and dice the butternut squash, dice the potato, thinly shred the cavolo nero or kale and strip and finely chop the thyme and rosemary leaves, discarding the stalks.
- Add all of the prepared veg, the herbs, tinned tomatoes, cannelini beans, vegetable stock and pasta shapes to the pan.
- Bring up to a simmer then allow to simmer gently for 20-30 minutes until both the vegetables and pasta are tender. Season to taste with salt and pepper and stir in some finely chopped fresh basil or serve with a spoonful of pesto.
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