Fall Minestrone Soup

Before it became a fall comforting staple. minestrone soup has a long history. Its popularity grew in the 2nd century BC when Roman economic growth allowed a variety of new vegetables to flood the market. 

Gathering ingredients from leftover meals, Italian peasants would make this “poor man’s soup”. That’s why even to this day, there’s no one exact recipe for how this iconic soup.

That doesn’t change the fact that this soup is delicious and incredibly comforting for fall. Enjoy!

Minestrone Soup Recipe: Fall Edition

  • 2 tablespoons olive oil
  • 1 pound ground mild Italian sausage (or start with ground pork and make your own)
  • 1 onion, diced
  • 3 celery ribs, diced
  • 1 bunch of carrots, diced
  • 4 cloves garlic, minced
  • 1 butternut squash, peeled, seeded, and cut into 1/2” cubes
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon tomato paste
  • 6 cups chicken or vegetable broth or canned tomato juice
  • 2 cups dry Ditalini pasta
  • 2 cans beans of your choice, drained and rinsed
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 1 bunch Swiss chard, chopped
  • Sea salt and pepper
  1. Chop all your vegetables and set aside. This will be the longest part!
  2. Heat 1 tablespoon olive oil in a dutch oven over medium heat. In another pot, boil the ditalini pasta in salted water until just below al dente. Drain the pasta and set aside.
  3. To the dutch oven, brown the italian sausage, transfer the sausage to a bowl and set aside.
  4. Add the additional tablespoon of olive oil to the pot and cook the onion, celery, and carrots until softened, but not browned. Stir in the garlic and tomato paste and season with sea salt, pepper, thyme and oregano.
  5. Stir in your liquid base (broth or tomato juice) crushed tomatoes, bay leaves, beans, and butternut squash. Return the sausage back to the pot, and bring the soup to a simmer.
  6. Cover the soup and simmer until the butternut squash is cooked through, about 15-20 minutes. Add a cup of water as needed.
  7. Uncover and stir in the Swiss chard, cooking until wilted and tender, about 5 minutes. Stir in the pasta. Taste and adjust for additional seasoning.
  8. Serve the soup and enjoy!

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