Description
A hearty and nutritious minestrone soup filled with seasonal vegetables, beans, and pasta, perfect for autumn.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup butternut squash, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and cut
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in garlic, zucchini, and butternut squash; cook for another 5 minutes.
- Add diced tomatoes, vegetable broth, cannellini beans, green beans, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add pasta and cook until al dente, about 10 minutes.
- Adjust seasoning if necessary and serve hot, garnished with fresh parsley.
Notes
- Feel free to add any seasonal vegetables you have on hand.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a heartier version, add more beans or pasta.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Autumn Harvest Minestrone, minestrone soup, fall recipes, vegetarian soup