This Fall Vegetable Minestrone is the ultimate cozy bowl, packed with hearty vegetables and warming flavors perfect for a crisp autumn day. It’s incredibly easy to make, nourishing, and a fantastic way to enjoy the season’s bounty.
Key Ingredients & Substitutions:
- Autumn Vegetables: Think butternut squash, carrots, celery, zucchini, and spinach. Feel free to use what you have on hand or what’s fresh at your market.
- Beans: Cannellini beans add creaminess and protein. Chickpeas or kidney beans work well too.
- Pasta: Small pasta like ditalini or elbow macaroni is classic. Orzo or small shells are also great choices.
- Broth: Vegetable broth is key for a rich base. Chicken broth can be used if not strictly vegetarian.
- Canned Tomatoes: Diced or crushed tomatoes provide a lovely tang and body to the soup.
Ingredients:
Main:
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 3 cloves garlic, minced
* 4 cups vegetable broth
* 1 (14.5 ounce) can diced tomatoes, undrained
* 2 cups peeled and cubed butternut squash (about 1/2-inch cubes)
* 1 (15-ounce) can cannellini beans, rinsed and drained
* 1 cup small pasta (like ditalini or elbow macaroni)
* 2 cups fresh spinach
Spices & Seasoning:
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* Salt and black pepper to taste
* Fresh parsley or basil, for garnish (optional)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6-8
- Tools Needed: Large pot or Dutch oven, cutting board, sharp knife
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until softened. Stir in the minced garlic, oregano, and basil, cooking for another minute until fragrant.
2. Build the Broth Base
Pour in the vegetable broth and diced tomatoes (undrained). Bring the mixture to a gentle simmer. This creates the flavorful foundation for your minestrone.
3. Add the Hearty Vegetables
Stir in the cubed butternut squash and rinsed cannellini beans. Let the soup simmer for 15-20 minutes, or until the squash is tender when pierced with a fork.
4. Cook the Pasta
Add the small pasta to the simmering soup. Cook according to package directions, usually 8-10 minutes, until al dente. Make sure to stir occasionally to prevent sticking.
5. Finish with Fresh Spinach
Once the pasta is cooked, stir in the fresh spinach. Cook for just 1-2 minutes until it wilts into the soup. Season with salt and black pepper to taste.
6. Serve and Enjoy
Ladle your warm Fall Vegetable Minestrone into bowls. Garnish with fresh parsley or basil, if desired, and serve immediately. Enjoy this comforting and hearty meal!
Storage Instructions:
Store leftover Fall Vegetable Minestrone in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. The pasta will absorb more liquid over time, so you might want to add a splash of extra broth when reheating.
Frequently Asked Questions (FAQ):
Q: Can I freeze this minestrone?
A: Yes, you can freeze it, but it’s best to cook the pasta separately and add it when serving if you plan to freeze. Otherwise, the pasta can become mushy upon thawing.
Q: What other vegetables can I add?
A: Zucchini, green beans, kale, or even a small amount of chopped potato would be delicious additions to this Fall Vegetable Minestrone.
Q: Can I make this soup thicker?
A: For a thicker soup, you can mash a small amount of the beans against the side of the pot with a spoon, or reduce the amount of broth slightly.
Q: Is this soup gluten-free?
A: To make it gluten-free, simply use gluten-free pasta or omit the pasta entirely and add more vegetables or beans.
Q: How do I store leftover minestrone?
A: Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Q: Can I use fresh herbs instead of dried?
A: Absolutely! Use 1 tablespoon of fresh herbs for every teaspoon of dried herbs. Add them towards the end of the cooking process.