October 4, 2022 RecipesLeave a Comment

Autumn Minestrone Soup

A healthy autumn minestrone soup recipe to enjoy all fall and winter season. With fresh fennel, celery, onion, potato, Swiss chard and pasta of your choice.

INGREDIENTS FOR MINESTRONE SOUP

You’ll need the following for this soup recipe:

• 2 Tbsp olive oil
• 1 medium yellow onion, medium diced
• 3-4 stalks celery, sliced into 1/2-inch pieces
• 1 small fennel bulb, thinly sliced
• 1 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
• 2-3 cloves garlic, minced
• 1 35-oz can whole peeled tomatoes
• 6-8 cups broth of choice
• 1 14-oz can cannellini beans, drained and rinsed
• 1 bunch Swiss chard, rough chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 box of pasta of choice

HOW TO MAKE MINESTRONE SOUP MORE HEALTHY

If you would like to make this minestrone soup more healthy, try these swaps:

• Use homemade vegetable broth or chicken bone broth
• Swap the can of tomatoes for 7-8 fresh peeled plum tomatoes
• Make your white beans from scratch, soaking overnight and cooking separately
• Use organic Italian pasta, quinoa pasta, brown rice pasta, lentil pasta or chickpea pasta

IF YOU LIKE THIS VEGETABLE SOUP RECIPE, TRY THE FOLLOWING:

• French Country Vegetable Soup
• Truffle Cauliflower Soup
• Red Lentil Soup With Spinach & Carrot
• Rustic Winter Minestrone Recipe

Autumn Minestrone Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Chef Whitney Aronoff
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6–8 servings 1x
• Category: Dinner
• Method: Stove Top
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

A healthy autumn minestrone soup recipe to enjoy all fall and winter season.

---

Ingredients

Scale 1x2x3x

• 2 Tbsp olive oil
• 1 medium yellow onion, medium diced
• 3–4 stalks celery, sliced into 1/2-inch pieces
• 1 small fennel bulb, thinly sliced
• 1 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
• 2–3 cloves garlic, minced
• 1 35-oz can whole peeled tomatoes
• 6–8 cups broth of choice
• 1 14-oz can cannelloni beans, drained and rinsed
• 1 bunch Swiss chard, rough chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 box of pasta of choice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oil in a large soup pot over medium heat. Add onion, celery, fennel, potatoes, and garlic. Cook for 5 minutes, occasionally stirring.
2. Add tomatoes and their juices, stock and cannellini beans. Add salt and pepper. Increase heat to high and bring to a boil. Reduce to a simmer. Crush tomatoes with the back of your spoon. Let cook till potatoes are tender, about 10-15 minutes.
3. While soup is simmering, cook pasta according to box directions.
4. Add Swiss chard to soup. Divide pasta into bowls, or glass jars for meal prep. Ladle soup over pasta and enjoy.

---

Notes

For this recipe, my clients prefer Banza chickpea shell pasta. As pictured.

Thank you for reading. Follow Starseed Kitchen on Instagram, Facebook, and Pinterest for more Starseed Kitchen inspiration.