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Harvest Vegetable Minestrone Soup Bowl

A hearty and wholesome minestrone soup celebrating fresh harvest vegetables, white beans, and pasta, perfect for cool evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian, Vegetarian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can white beans, drained
  • 1 can diced tomatoes
  • 2 pieces carrots, diced
  • 2 stalks celery, diced
  • 1 piece zucchini, diced
  • 1 cup butternut squash, cubed
  • 6 cups vegetable broth
  • 1 cup small pasta
  • 1 piece Parmesan rind, optional
  • 1 splash olive oil
  • to taste salt
  • to taste pepper
  • to serve grated Parmesan

Method
 

Preparation
  1. Heat a splash of olive oil in a large pot over medium heat. Add the diced carrots and celery. Cook, stirring occasionally, until the vegetables soften slightly, about 5 minutes.
Cooking
  1. Pour in the vegetable broth, canned diced tomatoes with their juices, drained white beans, and cubed butternut squash. If using, add the Parmesan rind and bring the mixture to a boil.
  2. Reduce the heat and let it simmer gently for 20 minutes.
  3. Stir in the small pasta and diced zucchini. Continue to cook for another 9 to 10 minutes, until the pasta is tender but not mushy.
  4. Remove the Parmesan rind from the pot. Season the soup with salt and pepper according to your taste.
  5. Ladle the hot soup into bowls and sprinkle grated Parmesan over the top before serving.
Storage
  1. Allow any leftovers to cool before transferring to an airtight container. Store in the refrigerator for up to 5 days, or freeze portions for later enjoyment.
  2. Reheat gently before serving.

Notes

This soup is ideal for chilly nights, potlucks, or lunches. It stores well and can be easily reheated. Butternut squash can be substituted with sweet potatoes or pumpkin. For a gluten-free option, use rice or quinoa instead of pasta.