Best 5 Fall Minestrone Soup Recipes

As the autumn months arrive, it's the perfect time to warm up with a hearty and flavorful fall minestrone soup. This classic Italian dish is a delicious way to enjoy the bounty of the season's harvest. With its vibrant mix of vegetables, beans, and pasta, minestrone is a versatile soup that can be customized to your liking. Whether you prefer a light and brothy soup or a thick and hearty stew, there's a fall minestrone recipe out there for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

FALL MINESTRONE - RACHAEL RAY

Fall Minestrone - Rachael Ray image

Make and share this Fall Minestrone - Rachael Ray recipe from Food.com.

Provided by ratherbeswimmin

Categories Stove Top

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons extra virgin olive oil
1/4 lb pancetta, chopped (cut as thick as bacon from the deli)
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, chopped
3 portabella mushroom caps, chopped
2 medium onions, chopped
2 medium carrots, peeled and diced
2 celery ribs, chopped with greens
salt
fresh ground black pepper
2 stalks fresh rosemary
8 fresh sage leaves, thinly sliced
1 medium zucchini, diced
4 -5 cups kale or 4 -5 cups chard leaves, trimmed of tough ends and veins and coarsely chopped
1 (15 ounce) can cannellini beans, drained
1 (14 ounce) can petite diced tomatoes
1 quart chicken broth
2 cups vegetable broth
parmigiano, rind
1 cup ditalini
grated parmigiano-reggiano cheese

Steps:

Heat a soup pot over med-high heat; add olive oil.
Add in the pancetta; brown for 2 minutes.
Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
Season with salt and pepper; add in rosemary stems and sage; add in zucchini and chopped greens; stir them in to the pot until all the greens wilt down, 2-3 minutes.
Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
Uncover and add ditalini pasta; cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente.
Remove pot from heat; remove the rind and now bare rosemary stems; adjust salt/pepper to taste.
Ladle soup into shallow bowls; top with grated cheese; serve with crusty bread.

Nutrition Facts : Calories 401.4, Fat 10.4, SaturatedFat 1.8, Sodium 1146.2, Carbohydrate 60.2, Fiber 12.5, Sugar 13, Protein 20.1

FALL MINESTRONE SOUP

Fall Minestrone Soup image

This hearty and comforting minestrone soup with potatoes and chard is a meal in a bowl.

Provided by Culinary Ginger

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

olive oil, or as needed
4 medium carrots, diced
4 stalks celery, chopped
1 medium zucchini, diced
1 medium onion, chopped
2 cloves garlic, grated
1 sprig fresh rosemary, finely chopped
1 (15 ounce) can chopped tomatoes
2 large Yukon Gold potatoes, peeled and cubed
1 cup chopped Swiss chard
3 ½ cups beef stock
1 (15 ounce) can cannellini beans

Steps:

Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 33.6 g, Fat 3.5 g, Fiber 7 g, Protein 8.2 g, SaturatedFat 0.6 g, Sodium 366.7 mg, Sugar 7.1 g

QUICK FALL MINESTRONE SOUP

Quick Fall Minestrone Soup image

This is my version of a recipe from Cooking Light. I made it for dinner tonight to use up the bounty from this past week's farmer's market, and thought I would share for those looking to do the same. I think it needs to be kicked up a little bit, but I will post the recipe as written and give my thoughts as options. I added a bit of dry white wine at the end of cooking and it gave good flavor, and next time I'm tempted to add a touch of red pepper and increase the chard.

Provided by smellyvegetarian

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup onion, chopped
4 garlic cloves, minced
6 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups potatoes, diced
2 1/2 cups butternut squash, diced
1/2 cup carrot
1 cup okra, sliced (original calls for green beans)
1 (15 ounce) can pinto beans, drained and rinsed (original calls for white beans)
1 1/2 cups whole wheat egg noodles, raw (original calls for orzo)
4 cups swiss chard, roughly chopped
dry white wine (optional)
crushed red pepper flakes (optional)
1/2 cup parmesan cheese, shredded

Steps:

In a large pot coated with cooking spray saute onion and garlic until tender.
Add the next seven ingredients (through okra) and bring to a boil. Reduce heat and simmer about 10 minutes.
Add noodles and bring the mixture back to a soft boil for 5 minutes.
Add beans and chard and simmer until all veggies are tender and noodles are cooked.
Serve with parmesan cheese on top.
According to CL each serving is 1 1/2 c with one T of cheese.

Nutrition Facts : Calories 178.9, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.5, Sodium 363.6, Carbohydrate 32.1, Fiber 7.8, Sugar 3.1, Protein 9.4

AUTUMN MINESTRONE

Autumn Minestrone image

Categories Soup/Stew Vegetable Dinner Fall

Yield Makes 12 cups; serves 6 to 8

Number Of Ingredients 14

Ingredients

2 tablespoons canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash*
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.

Steps:

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
Serve immediately.

AUTUMN MINESTRONE SOUP

Autumn Minestrone Soup image

Try this autumn minestrone soup recipe any night for a warm treat.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium onion, cut into 1/2-inch pieces
2 stalks celery, sliced crosswise into 1/2-inch pieces
1/2 bulb fennel, cut into 1-by-1/4-inch pieces (about 1 1/2 cups)
2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
2 cloves garlic, finely chopped
1 can (35 ounces) whole tomatoes, lightly crushed
8 cups homemade or store-bought low-sodium chicken stock
1 can (15 ounces) cannellini beans, drained and rinsed
Coarse salt and freshly ground pepper
2 teaspoons red-wine vinegar
1 1/2 bunches Swiss chard leaves, thinly sliced (about 6 cups)
2 cups cooked tubetti pasta, for serving
Freshly grated Parmesan cheese, for garnish

Steps:

Heat oil in an 8-quart stock pot over medium high heat. Add onion, celery, fennel, potatoes, and garlic and cook, stirring occasionally, about 5 minutes.
Add tomatoes and their juices, stock, and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes.
Stir in vinegar and Swiss chard; season with salt and pepper. Divide pasta evenly between 6 to 8 bowls. Ladle over soup and garnish with cheese. Serve immediately.

Tips:

Use a variety of vegetables to create a flavorful and colorful soup. Some good options include carrots, celery, onions, tomatoes, potatoes, and zucchini.
If you don't have any fresh vegetables on hand, you can use frozen or canned vegetables instead.
Add some protein to the soup by using beans, lentils, or pasta. This will make the soup more filling and satisfying.
Season the soup to taste with salt, pepper, and herbs. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

Fall minestrone soup is a delicious and hearty soup that is perfect for a cold fall day. It is packed with vegetables, beans, and pasta, and is seasoned to perfection. This soup is also very versatile, so you can easily customize it to your own liking. Whether you are looking for a quick and easy weeknight meal or a special soup to serve at a party, fall minestrone soup is the perfect choice.