Best 2 Fall Minestrone Soup Recipes

Fall minestrone soup is a hearty and flavorful soup that is perfect for a cold autumn day. It is packed with vegetables, beans, and pasta, and it is simmered in a rich tomato broth. This soup is not only delicious, but it is also very nutritious. It is a good source of fiber, protein, and vitamins.

In this article, you will find three different recipes for fall minestrone soup. The first recipe is a classic minestrone soup that is made with a variety of vegetables, beans, and pasta. The second recipe is a vegetarian minestrone soup that is made without meat. The third recipe is a slow-cooker minestrone soup that is perfect for busy weeknights.

No matter which recipe you choose, you are sure to enjoy this delicious and nutritious soup. So, gather your ingredients and start cooking!

Here are our top 2 tried and tested recipes!

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

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

Tips:

Use fresh, seasonal vegetables: Fall is the perfect time to find a variety of fresh vegetables at your local farmers market or grocery store. Look for hearty vegetables like carrots, celery, potatoes, and squash.
Don't be afraid to add some protein: Minestrone soup is a great way to use up leftover chicken, beef, or sausage. You can also add beans or lentils for a vegetarian or vegan protein option.
Season to taste: Minestrone soup should be flavorful and hearty. Don't be afraid to add salt, pepper, and other seasonings to taste.
Let the soup simmer: The longer you simmer the soup, the more flavorful it will be. Simmer the soup for at least 30 minutes, or up to an hour.
Serve with a side of crusty bread or crackers: Minestrone soup is a delicious and satisfying meal on its own, but it's even better when served with a side of crusty bread or crackers.

Conclusion:

Minestrone soup is a delicious and versatile soup that can be made with a variety of ingredients. It's a great way to use up leftover vegetables and protein, and it's a hearty and satisfying meal that's perfect for a cold fall day. So next time you're looking for a warm and comforting soup, give minestrone a try.