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Cozy fall minestrone soup with pasta and beans, perfect for autumn dinners.
Lindsay Lehrer

Super Simple Fall Minestrone Soup

A cozy, hearty vegetable and pasta soup that’s quick to make, protein-packed, and perfect for fall dinners, meal prep, or packing in kids’ lunches.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: Fall Recipes, Italian-Inspired
Calories: 290
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 stalks celery diced
  • 2 medium carrots diced
  • 2 tablespoons garlic minced
  • 1 medium zucchini diced
  • 1 14.5-ounce can diced tomatoes
  • 32 ounces vegetable broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 2 bay leaves
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can northern beans, drained and rinsed
  • 1 cup small shells pasta or other small pasta
  • Salt and black pepper to taste
  • Optional protein: 1 cup cooked ground beef shredded chicken, or diced sausage

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden Spoon
  • Ladle
  • Cutting board and knife

Method
 

  1. In a large Dutch oven or heavy pot, heat olive oil over medium heat.
  2. Add onion, celery, carrots, and garlic. Sauté until onions are translucent, about 5–6 minutes.
  3. Stir in zucchini, diced tomatoes, vegetable broth, Italian seasoning, paprika, and bay leaves. Cover and cook for 15–20 minutes.
  4. Add kidney beans, northern beans, and pasta. Cover and cook for 8–10 minutes, or until pasta is tender.
  5. Remove bay leaves. Season with salt and pepper to taste.
  6. Optional: Stir in your choice of protein (ground beef, chicken, or sausage).
  7. Serve hot with bread or salad.