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Autumn Minestrone Soup

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Autumn Minestrone Soup

Autumn Minestrone Soup
Frances Janisch
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total prep
When you have half a box of pasta cramming the cupboard, it's a good excuse to make a minestrone, a hearty, chunky vegetable soup. This recipe features autumn favorites such as butternut squash, rutabaga, and carrots. Use any short, small pasta shape you like (macaroni, shells, orzo, etc.). The beans provide some protein, making this a perfect one dish meal for lunch or dinner.



  • Gather these tools: cutting board, chef's knife, dry and wet measuring cups, measuring spoons, can opener, stockpot, wooden spoon
  • Over medium heat, add olive oil to a large stockpot. Then add the onion, butternut squash, carrots, rutabaga, celery, dried marjoram, salt and pepper to taste. Cook, stirring occasionally, until the onion softens and turns golden brown, about 5 minutes.
  • Add the tomatoes, kale, cannellini beans, and chicken stock. Bring to a boil and then add the pasta. Reduce the heat to low and simmer for 15-20 minutes, or until all the vegetables are tender when pierced with a knife.
  • Taste the broth and season with additional salt and pepper. Stir in the chopped parsley. Serve with Parmesan cheese sprinkled on top each portion.


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