Save As the air turns crisp and the leaves change color, there is no dish more inviting than a steaming bowl of Fall Minestrone. This autumn-inspired soup is a beautiful celebration of the season, bringing together the sweetness of butternut squash, the earthy texture of kale, and the satisfying heartiness of ditalini pasta. It is a vibrant, comforting meal that perfectly captures the spirit of fall in every spoonful.
Save This minestrone is more than just a soup; it is a complete, nourishing meal. The addition of pancetta adds a wonderful salty depth to the Italian-American classic broth, while the white beans ensure every serving is packed with plant-based protein and fiber.
Ingredients
- Meats: 120 g (4 oz) pancetta, diced
- Vegetables: 1 tbsp olive oil, 1 medium yellow onion (diced), 2 medium carrots (peeled and diced), 2 celery stalks (diced), 2 cups butternut squash (peeled and cubed, about 300 g), 2 garlic cloves (minced), 2 cups kale (stems removed, chopped), 1 (400 g / 14 oz) can diced tomatoes (with juice)
- Beans & Pasta: 1 (400 g / 14 oz) can white beans (cannellini or Great Northern, drained and rinsed), 1 cup (120 g) ditalini or small pasta
- Broth & Seasonings: 1.2 liters (5 cups) chicken or vegetable broth, 1 tsp fresh thyme leaves (or ½ tsp dried thyme), 1 bay leaf, ½ tsp ground black pepper, Salt to taste
- Garnish: 2 tbsp chopped fresh parsley (optional), Freshly grated Parmesan cheese
Instructions
- Step 1
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- Step 2
- Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Step 3
- Stir in butternut squash and garlic; cook for 2 minutes until fragrant.
- Step 4
- Add diced tomatoes (with juice), white beans, chicken or vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a simmer.
- Step 5
- Cover and cook for 20 minutes, until the squash is tender.
- Step 6
- Stir in kale and pasta. Simmer uncovered for 8-10 minutes, until pasta is al dente and kale is wilted.
- Step 7
- Remove bay leaf. Taste and adjust seasoning with salt and pepper.
- Step 8
- Ladle soup into bowls. Top with reserved pancetta, fresh parsley, and Parmesan cheese.
Zusatztipps für die Zubereitung
Using a large Dutch oven or soup pot allows the flavors to meld beautifully. Make sure to use a slotted spoon when removing the pancetta so that the rendered fat remains in the pot, providing a rich base for sautéing the aromatic vegetables.
Varianten und Anpassungen
For a vegetarian version, omit the pancetta and use vegetable broth, adding a pinch of smoked paprika for a hint of depth. If you need a gluten-free option, use gluten-free pasta or omit the pasta entirely and add extra beans. Any small pasta shape can be substituted for ditalini; just follow the package instructions for cooking time.
Serviervorschläge
Ladle the soup hot into bowls and top with plenty of freshly grated Parmesan and parsley. This minestrone pairs beautifully with crusty bread and a light Pinot Noir for a cozy autumn evening dinner.
Save Hearty, healthy, and full of seasonal charm, this Fall Minestrone is a recipe you will return to all season long. Enjoy the warm, comforting flavors of autumn in every bowl.
Recipe FAQ
- → Can I make this vegetarian?
Simply omit the pancetta and use vegetable broth instead of chicken broth. Add a pinch of smoked paprika to maintain some of the smoky depth that the pancetta provides.
- → What other pasta shapes work well?
Small pasta shapes like orzo, small shells, or tubetti work beautifully. The key is choosing something small enough to fit on a spoon that holds its shape during simmering.
- → How long does this soup keep?
Store in an airtight container for up to 4 days. Note that the pasta will continue absorbing liquid, so you may need to add extra broth when reheating. For best results, cook pasta separately and add just before serving.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. For optimal texture, freeze without the pasta and cook fresh pasta when reheating. The squash and beans freeze exceptionally well.
- → What can I substitute for butternut squash?
Acorn squash, delicata squash, or sweet potato work wonderfully as alternatives. Each brings slightly different sweetness but maintains the hearty autumn character of the dish.
- → How do I prevent the pasta from getting mushy?
Cook the pasta directly in the broth for 8-10 minutes until al dente, then serve immediately. If making ahead, cook pasta separately and add individual portions when reheating.