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–+ servings
Autumn Minestrone Soup

Deliciously Hearty Autumn Minestrone Soup Recipe for Fall

This Autumn Minestrone Soup is a comforting dish filled with fresh ingredients and packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, chopped
  • 1 medium zucchini, diced
  • 1 can (14.5 oz) diced tomatoes with juice
  • 4 cups low-sodium vegetable broth
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 cup ditalini pasta
  • 2 cups fresh spinach, chopped
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper to taste

Equipment

  • Large pot

Method
 

  1. In a large pot over medium heat, add olive oil. Sauté onions, carrots, and celery until softened and fragrant.
  2. Stir in diced tomatoes and vegetable broth; bring to a gentle boil while stirring occasionally.
  3. Add ditalini pasta and kidney beans; simmer until pasta is al dente (about 8–10 minutes).
  4. Mix in zucchini and spinach; cook until zucchini is tender yet bright in color.
  5. Season with salt, pepper, thyme, and oregano to taste before serving hot.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 28gProtein: 8gFat: 6g

Notes

This soup is versatile; feel free to substitute beans or add seasonal vegetables like squash or kale for variety.

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