This cozy soup is one you’ll have on repeat once those chilly days hit!
The Perfect Fall Minestrone Soup
I’ve always loved minestrone soup so seeing as it’s fall I decided to make a minestrone filled with the veggies of the season. This soup is incredibly hearty and filling even though it’s vegetarian. It’s a lot of dicing since there are so many veggies but you can take short cuts and use some pre-cut veggies like I did. I hate cutting butternut squash so I’ve been loving the pre-cut packages of it at the store. I’m willing to pay the little bit extra if it means I don’t have to spend forever peeling and cutting that solid vegetable. This minestrone tastes pretty similar the Slow Cooker Minestrone I have posted but rather this one uses yukon gold potatoes, butternut squash and kale. One thing I found that I didn’t think was necessary in this recipe is the ditalini pasta since you already have the starchy potatoes and kidney beans. I listed it as optional and I think I’ll try it without next time. It did keep it hearty and filling though. If you do use it you may want to add a little more broth after the soup rests because it will begin to soak it up. I love vegetable soups and this one is a great way to get a good portion of veggies into your daily diet. It will also make great left overs for lunch for the next few days!
How to Make Autumn Minestrone Soup
Can I Add Other Vegetables?
Yes. You can swap out some of these vegetables for others you may have on hand and need to use up. Other good vegetables to use include:
sweet potatoes Brussels sprouts other types of squash cauliflower spinach
More Delicious Vegetable Soup Recipes to Try
Cabbage Soup Lentil Soup Gnocchi Vegetable Soup (with Pesto and Parmesan!) Mexican Vegetable Soup Vegetable Soup
