Homemade Autumn Vegetable Minestrone Soup

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As colder weather continues to make its appearance, nothing sounds more inviting than a cozy, warm meal. Soups are always a go-to comfort food and they are so easy to make.

We made this minestrone soup over the weekend – it’s full of veggies and flavor, perfect for cold weather, and also great to freeze and save for lazy days 😉 The best part? You can substitute or add additional veggies SO easily – just add an additional cup of chicken stock!



Olive oil

1 bay leaf




Ground garlic (minced if you have)

1 28 oz can of tomatoes, chopped

5 large carrots, peeled and chopped

1 lb butternut squash, peeled and chopped

1 medium onion, peeled and chopped

½ lb kale, chopped and tough stems removed

4 cups chicken broth

1 box small pasta noodles (radiatore, elbow or mini shells), roughly 4 cups dry

1 can garbanzo beans, drained and rinsed



Pour about 2-3 tablespoons of olive oil into a large stock pot. Add in the garlic, salt and pepper, squash, carrots and onions and sauté on low heat for about 10 minutes, stirring every few minutes, until the veggies become soft.

Add the kale in slowly as it fits in the stock pot. Once the kale has wilted, add in tomatoes and chicken stock. Fill the empty tomato can slightly with water (about ½ the can) and add the tomato juice water for additional flavor.

Add more salt and pepper and stir the soup. Add the bay leaf, cover, then simmer for about 20 minutes.

Set a separate pot of water to boil. Once the water is boiling, add the box of pasta. Cook for about 8 minutes, until al dente. Remove from heat and drain.

Drain and rinse the can of garbanzo beans.

Add the noodles and beans to the soup.

Cover the pot and simmer on low heat for another 20-30 minutes.

Serve with bread, grilled cheese or whatever you desire!





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