Hearty Fall Minestrone Soup

This fall version of Italian minestrone soup is rich, filling, and nutritious. Enjoy a bowl of this comforting vegetable soup on a chilly autumn or winter day.

I love making vegetable soups! They’re delicious and the perfect way to include lots of veggies in your diet. Vegetable soups are so versatile. 

You can adapt them to include whatever is in season, like my summer vegetable soup that takes advantage of the zucchini bounty.

I love adapting Italian minestrone to the seasons. I make this version in the fall with lots of kale and potatoes from the garden. 

This soup is light and nutritious. Yet rich, filling, and hearty.

Ingredients

• Butter and olive oil are needed to sauté the veggies. They add flavor and richness to the soup and help your body absorb nutrients.
• Yellow onions, carrots, celery, and garlic create a flavorful base for this soup.
• De-rib and chop a bunch of fresh kale. I like to use kale from the fall garden, but you can buy a bunch at the grocery store.
• Yukon gold potatoes made this fall soup nice and hearty. Leave the peelings on. You can substitute any potato you like. Peel them if you use russets.
• A 28-ounce can of crushed tomatoes adds a robust and hearty flavor and enough acidity to brighten the flavors of all the veggies. 
• Chicken or vegetable broth can be used as the liquid for this soup. Chicken broth is more flavorful if you aren’t worried about keeping the soup vegetarian.
• Add the optional parmesan rind to the soup while it simmers. It will add a rich, salty, umami flavor boost, ever-so-slightly thicken the broth, and give it a smooth and silky texture. 
• Cannellini beans are a hearty addition that increases the protein and fiber content. They also make this fall minestrone more filling.

How to Make it

First, scrub the vegetables and prepare them.

Heat the butter and olive oil over medium heat in a Dutch oven or stockpot.

Then, add the onions and sauté them until they’re translucent. Go ahead and add the carrots and celery and continue cooking until they become fragrant. Then, add the garlic and sauté the veggies for 1 more minute.

Stir in the kale and potatoes. Then, add the tomatoes, basil, broth, salt, and parmesan rind. Bring it to a simmer, then add the rinsed beans.

Reduce the heat to low, cover the pot, and cook for at least 1 hour. Stir the soup occasionally to keep the bottom from burning.

Remove the parmesan rind (if it didn’t dissolve) and serve hot.

How to Store, Reheat, and Freeze

• Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
• Reheat on the stovetop or in a microwave-safe container.

Make Ahead or Feed a Crowd

• Easily double this recipe in a big enough stockpot.
• Make a day ahead and reheat the leftovers for serving.
• Transfer warm soup to a crockpot on warm to feed a crowd. 

Serving Tips

• Serve this fall minestrone soup for lunch or dinner in the autumn or winter. 
• Serve it as a light meal or as a first course.
• Top it with freshly grated parmesan and croutons or crostini.
• Pair it with crusty bread, a sandwich, or a grilled cheese.

More Tasty Soups

• Creamy Vegetable Soup 
• Summer Vegetable Soup
• Italian Sausage, Potato, and Kale Soup

Recipe

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