Hearty Autumn Harvest Minestrone

A cozy and hearty fall minestrone soup packed with pumpkin, kale, and tiny pasta, perfect for chilly days.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 350

For the Soup Base

1 small sugar pumpkin, peeled and diced (or use butternut squash) Sugar pumpkins are better for cooking.
2 medium carrots, chopped
2 stalks celery, chopped
1 medium onion, diced
4 cups chopped kale, stems removed
2 cloves garlic, minced
1 can diced tomatoes Include juice as well.
1 can cannellini beans, drained Adds heartiness.
1 cup tiny pasta (like ditalini) Any small pasta works.
5 cups vegetable broth Use part water if desired.
2 tablespoons olive oil
to taste salt
to taste pepper
a pinch chili flakes Optional for heat.
optional Parmesan cheese for topping For extra flavor.

Cooking the Soup

Heat olive oil in a big pot, add onion, carrot, celery, and garlic. Cook till soft for about five minutes.
Add diced pumpkin, tomatoes (juice and all), and vegetable broth. Bring to a simmer.
Stir in kale and cannellini beans. Let bubble gently for ten minutes.
Drop in pasta and cook until just tender. Season with salt, pepper, and chili flakes to taste.
Taste the soup and adjust seasoning as needed. When the veggies and pasta are just right, scoop into bowls and top with cheese if desired.

This soup is highly adaptable; feel free to swap veggies based on what you have. The flavors deepen and improve the next day.