Autumn minestrone soup - a delicious vegan soup that makes the best of Autumnal produce for a hearty, healthy and filling meal.
As soon as Summer is over I think that my diet probably becomes about 30% soup. It is so quick and easy to make, filling, warming and healthy (the large quantities of buttered toast that I like to dip in it not so much however...).
I like to make a big batch of soup for dinner one day, and then have the leftovers for lunch for the next couple of days; so although this recipe makes enough soup to feed six people, I cook it for just the two of us and we will eat it for three days.
Minestrone is one of my favourite soups to make as it is so hearty and filling and can easily be varied to suit what vegetables are in season (or what you happen to have lurking at the back of the fridge).
This Autumn minestrone soup uses seasonal butternut squash and cavolo nero (or kale) alongside the usual onion, carrot, celery, courgette and potato; making it a wonderful dish for chilly Autumnal days.
It is the perfect meal to dig in to after a blustery walk through the fallen leaves.
Minestrone soup usually contains some sort of small pasta shapes which are cooked right in the soup. I went for ditalini, but any small pasta shapes will work; and you can even use broken up spaghetti.
The addition of the pasta makes sure that this is a really satisfying one-pot meal and all you need to serve with it is some crusty bread to mop up the juices. I also love to top this Autumn minestrone soup with a swirl of basil pesto for extra flavour.
How To Make Autumn Minestrone Soup:
(For ingredients and full instructions see the recipe card below)
Start by prepping your veg- peel and finely dice the onion, peel and finely dice the carrot, thinly slice the celery sticks and peel and crush the garlic.
Heat the olive oil in a large pan over a low heat, add the onion, carrot and celery and cook gently for about 10 minutes until softened and lightly coloured. Add the garlic and cook for another minute.
Next, dice the courgette, peel, de-seed and dice the butternut squash, dice the potato, thinly shred the cavolo nero or kale and strip and finely chop the thyme and rosemary leaves, discarding the stalks.
Add all of the prepared veg, the herbs, tinned tomatoes, cannellini beans, vegetable stock and pasta shapes to the pan.
Bring up to a simmer then allow to simmer gently for 20-30 minutes until both the vegetables and pasta are tender. Season to taste with salt and pepper and stir in some finely chopped fresh basil.
More Soup Recipes:
Spiced red lentil and root vegetable soup
Spiced yellow split pea and sweetcorn soup
Spiced carrot and pumpkin soup
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Autumn Minestrone Soup (Vegan)
Ingredients
- 1 large brown onion
- 1 large carrot
- 2 sticks celery
- 3 cloves garlic
- 2 Tbsp olive oil
- 1 courgette (zucchini)
- 1 small butternut squash
- 1 large potato
- 200 g (7oz/a large handful) cavolo nero or kale
- a few sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 400g (14oz) tin chopped tomatoes
- 1 400g (14oz) tin cannelini beans drained
- 1.5 litres (6 cups) vegetable stock
- 100 g (⅔ cup) uncooked ditalini pasta shapes
- salt and pepper
- fresh basil or pesto to serve
Instructions
- Peel and finely dice the onion, peel and finely dice the carrot, thinly slice the celery sticks and peel and crush the garlic.
- Heat the olive oil in a large pan over a low heat, add the onion, carrot and celery and cook gently for about 10 minutes until softened and lightly coloured. Add the garlic and cook for another minute.
- Dice the courgette, peel, de-seed and dice the butternut squash, dice the potato, thinly shred the cavolo nero or kale and strip and finely chop the thyme and rosemary leaves, discarding the stalks.
- Add all of the prepared veg, the herbs, tinned tomatoes, cannellini beans, vegetable stock and pasta shapes to the pan.
- Bring up to a simmer then allow to simmer gently for 20-30 minutes until both the vegetables and pasta are tender. Season to taste with salt and pepper and stir in some finely chopped fresh basil or serve with a spoonful of pesto.
Marina
This minestronesoup recipe is a new twist for me and my family. Working on my grocery list and needed ingredients are being added. Thank you.