The Best Hearty Vegetable Minestrone Soup for Fall Nights
Warm up with a bowl of this delicious autumn minestrone soup! Packed with vegetables like butternut squash, sweet potatoes, and kale, it’s perfect for chilly fall days. Customize it with your favorite beans and pasta for a personal touch!
There’s nothing like simmering up and serving this delicious autumn minestrone soup as soon as the weather turns chilly. The combination of butternut squash, sweet potatoes, and kale makes it such a comforting dish that’s both nutritious and filling. It’s a great way to sneak in extra veggies for the kids, and I often serve it with my homemade overnight bread, which is perfect for soaking up the broth! (Psst, if you like to sneak in nutrition in your recipes, check out this Tomato Bisque + Herbed Grilled Cheese or this Protein-Rich Broccoli Cheddar Soup!)
What is Autumn Minestrone Soup?
Autumn minestrone is like your typical vegetable minestrone but with the added flavors of delicious fall vegetables like butternut squash and sweet potatoes. This nourishing soup combines seasonal vegetables with beans and pasta to create a filling, flavorful dish. It’s an ideal comfort meal for fall, full of vibrant colors and rich flavors to celebrate the harvest season.
Why make this Autumn Minestrone Soup?
This hearty autumn vegetable minestrone soup is the perfect way to warm up as the weather cools down! Because it’s loaded with nutrient-dense vegetables, beans, and comforting pasta, it is wholesome and flavorful—and easy to make for family dinners or meal prep. This recipe is versatile, so you can customize it with your favorite veggies and beans, making it a go-to fall comfort meal.
- It’s packed with seasonal vegetables like butternut squash, sweet potatoes, and green beans—adding essential vitamins and fiber.
- It’s easily customizable, so you can swap out beans and vegetables or even add a protein like shredded chicken.
- It’s great for meal prep, because the flavors deepen as it sits, making leftovers divine.
- It’s easy to make with pantry staples like frozen vegetables OR you can use fresh ones after a trip to the farmer’s market!
- It’s kid-friendly, as you can sneak in extra vegetables that your kids will love!
Autumn Minestrone Soup Ingredients
- Extra virgin olive oil
- Onion
- Garlic cloves
- Chicken bone broth: I like to add bone broth for extra nutrients! My favorite brand is Kettle & Fire from Thrive Market.
- Butternut squash
- Sweet potatoes
- Green beans
- Carrots
- Crushed tomatoes: You can also use diced tomatoes; however, we like the texture of the crushed since the other vegetables are in chunks.
- Oregano, black pepper, thyme, and salt
- Kale: We really like lacinato kale, but any variety is wonderful.
- Ditalini pasta: We love the ditalini pasta from Thrive Market, but any small pasta is great.
- Great northern beans: Our favorites are the red kidney beans or great northern beans from Thrive Market or Azure Standard.
- Parmesan cheese: I’d recommend buying a block of Parmesan and grating it yourself. It’s fun, and it tastes better!
Autumn Minestrone Variations
- Protein boost: Add shredded chicken or rotisserie chicken for added protein. You can also use leftover Thanksgiving turkey for an easy after holiday meal!
- Bean swap: If you don’t have great northern beans, then swap for kidney, pinto, or even garbanzo beans.
- Pasta switch: Use orzo or another small pasta instead of the ditalini pasta.
- Replace potatoes: If you’re not into sweet potatoes, substitute white or gold potatoes.
I hope you love this recipe!
Autumn Minestrone Soup
Enjoy this hearty autumn vegetable minestrone soup with seasonal vegetables like butternut squash, kale, and sweet potatoes. It is warm and filling - perfect for cozy fall evenings.
Ingredients
- 1 Tablespoon extra virgin olive oil
- ½ large onion, chopped
- 4 garlic cloves, minced
- 6 cups chicken bone broth
- 1 medium butternut squash, peeled and cubed (approx. 2 ½ cups) (fresh or frozen)
- 2 sweet potatoes, peeled and cubed (approx. 2 ½ cups) (fresh or frozen)
- 1 cup cut green beans (fresh or frozen)
- 2 large carrots, diced
- 1 large (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- 1/4 t teaspoon salt
- 4 cups kale, chopped into small pieces
- ¾ cup uncooked ditalini pasta
- 1 (16-ounce) can great northern beans, rinsed and drained
- ½ cup grated fresh Parmesan cheese
Instructions
- Heat the oil in a large Dutch oven or stock pot over medium-high heat.
- Add in the diced onion and garlic together, and sauté until tender, fragrant, and beginning to caramelize; about 5 minutes.
- Add the diced butternut squash, sweet potatoes, green beans, and carrots to the pan, then top with spices. Mix together, then add the broth and crushed tomatoes, and bring to a boil. Reduce heat, and simmer for 3-4 minutes to let the flavors meld.
- Add the chopped kale, uncooked ditalini or other pasta, and beans and cook for 7-8 minutes, or until the pasta is done, the vegetables are tender, and the soup is beginning to thicken.
- Allow to cool, then transfer to bowls.
- Sprinkle with the fresh Parmesan cheese and serve with homemade bread.
Notes
- Feel free to add shredded chicken or rotisserie chicken for extra protein.
- Swap the great northern beans for kidney, pinto, or garbanzo beans.
- Use orzo or another small pasta instead of the ditalini pasta. If using other pasta, simply pay attention to cook times as small pastas will take less time to cook.
- If you’re not into sweet potatoes, substitute white or gold potatoes.
- Easily use frozen vegetables such as butternut squash, sweet potatoes, and green beans.
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