Autumn 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 of of those.

Autumn Minestrone Soup | Cooking Classy

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!
Autumn Minestrone Soup | Cooking ClassyAutumn Minestrone Soup | Cooking ClassyAutumn Minestrone Soup | Cooking Classy


Autumn Minestrone Soup

4.34 from 9 votes

Yield: About 6 servings


  • 2 medium carrots , diced
  • 1 medium yellow onion , chopped
  • 1 Tbsp olive oil
  • 3 cloves garlic , minced
  • 6 cups vegetable broth
  • 2 1/2 cups 3/4-inch diced yukon gold potatoes
  • 2 1/2 cups 3/4-inch diced butternut squash (I bought it pre-cut)
  • 1 medium zucchini , ends trimmed, sliced into half moons or quarters
  • 1 (14.5 oz) can diced tomatoes
  • 2 1/2 tsp finely minced fresh rosemary or oregano (or 1 tsp dried)
  • 2 1/2 tsp minced fresh thyme (or 1 tsp dried)
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 2/3 cup dry ditalini pasta (optional)
  • 2 cups packed chopped kale (thick ribs removed)
  • 1 (14.5 oz) can red or white kidney beans, drained and rinsed
  • Shredded parmesan cheese , for serving (optional)


  1. Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil then and stir in pasta if using. Cover, reduce heat to medium low and and simmer until veggies are nearly tender, about 15 minutes. Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer. Remove bay leaves, serve warm with parmesan cheese.
  2. Recipe source: adapted from My Recipes


  • Holly: Do you think this would be good with sweet potatoes? I’m actually allergic to regular potatoes. Thanks! October 2, 2016 at 6:15pm Reply

  • Ellen: I made this soup this morning and just had it for lunch. Absolutely delicious had everything on hand. Just substituted spinach in place of kale. Will definitely be making again. Thanks so much for sharing this recipe October 2, 2016 at 9:47am Reply

  • Kathy: Delicious soup I substituted kidney beans with chickpeas and omitted the squash(didn’t have any) and it was terrific. Loved it!! August 23, 2016 at 5:18pm Reply

    • Jaclyn: Thanks for the great feedback Kathy! August 25, 2016 at 12:54pm Reply

  • Brittney: Question! I am trying to eliminate as much canned food from our diet as possible. Is there a reason we would need to use canned diced tomatoes as opposed to fresh? Is there something else in the can that the recipe needs? i noticed your vegetable soup calls for them as well. Also, every time I see “freshly ground black pepper” in a recipe I wonder how important that is… I always think it sounds like so much work to freshly grind pepper, but it’s probably very minimal effort lol. (I have a 10 month old son who loves to get into everything so the quicker I can prepare dinner the better!) Anyway, would regular black pepper suffice? (I’m a total beginner when it comes to cooking.. :/ ) July 23, 2016 at 1:01pm Reply

    • Jaclyn: Regular pepper would be fine – I just prefer the taste of freshly ground but it’s not huge difference. And fresh tomatoes would be fine but you’ll want to peel and seed them – which is why the canned are more convenient. July 23, 2016 at 4:36pm Reply

      • Johnny: Jaclyn, do you need to pre cook the tomatoes if you use fresh? November 1, 2017 at 12:40pm Reply

  • Evelyn: I never hesitate to make something off your blog because Ive yet to encounter a bad recipe! I want to try this soup but I’m nervous about the kale. I’ve tried making soup with kale before (not your recipe) and it’s turned out super bitter….any idea why? I wonder if you (or any readers) have tips on how to avoid this. I’d hate to make this beautiful soup only to ruin it in the end by adding the kale. Thanks! November 23, 2015 at 2:35pm Reply

    • Kathy: You could always substitute fresh spinach October 2, 2016 at 5:58am Reply

    • Donna: I read somewhere that this can happen with kale, so when I’m putting kale in soup I always cook the kale first in a separate pot of water then add it to the soup. No bitterness. October 17, 2016 at 9:43am Reply

    • Johnny: Evelyn, The first time i made this I was also putt off by the bitter kale. but after it melded together a couple of days, I LOVED IT. I will make again. Perhaps i will substitute with either spinach (which i find bland) or mustard greens, bitter but not as overwhelmingly pungent as kale (in fact , slightly sweet in comparison, just MHO). I hope you try it again and have success! good luck November 1, 2017 at 12:36pm Reply

  • Geneva: Should the butternut squash be cooked prior to putting it in with the broth? October 18, 2015 at 2:33pm Reply

    • Jaclyn: No it goes in raw. October 19, 2015 at 11:00pm Reply

      • Brena: I love it raw October 22, 2016 at 5:18pm Reply

  • Debi: Can you freeze this? September 28, 2015 at 11:36am Reply

    • Johnny: Debi, I freeze it. I freezes well. then thaw it in the fridge 1-2 days before serving (depending on how big your frozen container is) November 1, 2017 at 12:21pm Reply

  • Laura Dembowski: This is so perfect for fall! I love a hearty vegetable soup. September 26, 2015 at 6:24am Reply

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