Pin Fall Minestrone is a hearty and comforting autumn-inspired soup that perfectly captures the flavors of the season. Featuring golden butternut squash, vibrant kale, and creamy white beans, this Italian-American classic is a nutritious meal designed to warm you up from the inside out.
Pin The aroma of fresh thyme and simmering broth creates an inviting atmosphere in any kitchen. This easy-to-follow recipe brings together simple, wholesome ingredients to create a bowl of pure comfort that is ideal for chilly autumn evenings.
Ingredients
- Meats: 120 g (4 oz) pancetta, diced
- Vegetables: 1 tbsp olive oil, 1 medium yellow onion (diced), 2 medium carrots (peeled and diced), 2 celery stalks (diced), 2 cups butternut squash (peeled and cubed), 2 garlic cloves (minced), 2 cups kale (stems removed and chopped), 1 can (400 g) diced tomatoes with juice
- Beans & Pasta: 1 can (400 g) white beans (cannellini or Great Northern, drained and rinsed), 1 cup (120 g) ditalini or small pasta
- Broth & Seasonings: 1.2 liters (5 cups) chicken or vegetable broth, 1 tsp fresh thyme leaves, 1 bay leaf, ½ tsp ground black pepper, salt to taste, 2 tbsp chopped fresh parsley, freshly grated Parmesan cheese
Instructions
- Step 1
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- Step 2
- Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Step 3
- Stir in butternut squash and garlic; cook for 2 minutes until fragrant.
- Step 4
- Add diced tomatoes (with juice), white beans, chicken or vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a simmer.
- Step 5
- Cover and cook for 20 minutes, until the squash is tender.
- Step 6
- Stir in kale and pasta. Simmer uncovered for 8-10 minutes, until pasta is al dente and kale is wilted.
- Step 7
- Remove bay leaf. Taste and adjust seasoning with salt and pepper.
- Step 8
- Ladle soup into bowls. Top with reserved pancetta, fresh parsley, and Parmesan cheese.
Zusatztipps für die Zubereitung
Using a large Dutch oven or soup pot ensures even heating for your vegetables. Be sure to use a slotted spoon to remove the pancetta so the rendered fat remains in the pot, providing a savory base for the onions, carrots, and celery.
Varianten und Anpassungen
For a vegetarian version, omit the pancetta and use vegetable broth, adding a pinch of smoked paprika for a hint of depth. For a gluten-free option, use gluten-free pasta or omit the pasta entirely and add extra beans for substance.
Serviervorschläge
This minestrone pairs beautifully with crusty bread and a light Pinot Noir. Garnish each bowl with freshly grated Parmesan and fresh parsley to enhance the savory notes of the broth.
Pin With a total time of just one hour, this Fall Minestrone is a practical and delicious choice for a seasonal family dinner. Enjoy the wholesome ingredients and rich, warming flavors of autumn in every spoonful.
Recipe FAQ
- → Can I make this minestrone vegetarian?
Absolutely. Simply omit the pancetta and use vegetable broth instead of chicken broth. Add a pinch of smoked paprika to maintain that depth of flavor typically provided by the pork.
- → What pasta works best in this soup?
Ditalini is traditional for minestrone, but any small pasta shape works wonderfully. Try shells, small macaroni, or even broken spaghetti pieces. Just adjust cooking time based on package instructions.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The pasta will continue absorbing liquid, so you may need to add extra broth when reheating. This soup also freezes beautifully for up to 3 months.
- → Can I use other winter squash?
Yes! Butternut squash offers lovely sweetness, but acorn squash, delicata, or even pumpkin work beautifully. Just adjust cooking time slightly as different squash varieties may tenderize at different rates.
- → What can I serve with this minestrone?
Crusty Italian bread or garlic bread is perfect for soaking up the flavorful broth. A simple green salad with vinaigrette balances the hearty soup beautifully. For wine pairing, try a light Pinot Noir or Chianti.