Fall Harvest Minestrone Soup

3.50 from 2 votes

Hearty Vegan Minestrone Soup will fill you up and not fill you out!! Easy to make, delicious and nutritious.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American, Italian

Diet: Gluten Free, Vegan

Servings: Servings

Calories: 185kcal

1 yellow onion
2 carrots peeled, and thinly sliced
2 stalks celery thinly sliced
2 parsnips peeled and thinly sliced
1 Tablespoon Italian spices any combo of oregano, basil, thyme, marjoram, parsley, rosemary
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
4 cloves garlic
1 butternut squash peeled, seed and diced. About 3 cups diced
1 14.5-oz can diced tomatoes
1 14.5-oz can kidney beans
8 cups veggie stock
2 bay leaves
¾ cup dried pasta*
2 cups chopped kale thick ribs removed

Prepare veggies. Dice onion and celery. Peel and dice carrots and parsnips. peel squash and dice. Peel garlic cloves. Wash, de-stem and roughly chop kale.
Heat dutch oven or soup pot over medium heat. Saute onions in veggie broth or olive oil until they begin to soften, about 3 minutes. Add carrots, celery, parsnips, Italian spices and salt. Cook, stirring for about 2 minutes. Add veggie b roth 1 tablespoon at a time, as needed, to keep pan from becoming too dry veggies from burning.
Use a microplane to zest garlic into pot and mix well. Immediately add the diced tomatoes, squash, bay leaves and stock so that garlic doesn't burn. Mix well, bring to a boil and then turn down to a simmer and cook for 20 minutes, until squash is tender.
Meanwhile, cook the pasta according to package directions---al dente--I used a casava flour gluten-free pasta and cooked for 8 minutes. If you want to cook the pasta in the same pot as the soup, add an additional 2 cups of liquid (more broth or even water is fine).
Stir in the pasta and beans to heat through. Turn off heat, add kale and continue to stir as it wilts.
Taste for seasoning, adding salt and pepper to taste.
Soup will stay good in the fridge for up to a week or in the freezer for up to 3 months. Liquid will absorb as soup sits so be prepared to add more stock as needed.

See step by step photos above for tips on peeling and cutting squash.

Pasta: Use gluten-free pasta for dietary restrictions. Be sure to check 2 minutes before instructions for best results.