Autumn Minestrone Soup

This Autumn Minestrone Soup will warm your heart all through fall and winter! It's extra hearty and delicious with butternut, kale, carrots, celery, and orzo pasta all in a rich tomatoey broth. Oh and there's bacon too because everything is better with bacon! There is nothing quite like a cozy bowlful of soup, especially when it's an autumn favorite like this. Try some of my other soups like this Creamy Turkey and Rice Soup or this Shepherd's Pie Soup.

Why You'll Love This Recipe

This Autumn Minestrone Soup is satisfying and hearty loaded with vegetables, orzo pasta, and bacon that the entire family will love. It's customizable too, so go ahead and add your favorite vegetables to the pot. You’ll enjoy making this soup especially during autumn months.

Ingredients You Will Need

Bacon: is a salt-cured pork product made from various cuts of the pig, usually the belly or less fatty parts of the back.

Carrots: are root vegetables that are perfect for roasting or infusing a soup with a natural sweetness and robust flavor.

Celery: is a nutrient-rich, low calorie food.

Onion: yellow onion has a bolder flavor than sweet onions but you can certainly use sweet if you prefer, especially in a comforting autumn dish.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Butternut squash: is a winter squash with a smooth skin and thick, orange, sweet and nutty flesh.

Kale: is a leafy green vegetable that is a member of the cabbage family. Kale is versatile having a nutty, earthy flavor that works well in many recipes.

Orzo: is small, rice-shaped pasta made from durum wheat. I used cassava orzo to keep this recipe Paleo and Whole30 friendly, making this autumn dish healthier.

Crushed tomatoes: are canned tomatoes that have a consistency between diced tomatoes and pureed tomatoes.

Beef broth: adds a depth of flavor to a recipe, giving the soup a delicious richness with an added boost of protein. Kettle and Fire is my favorite and you can use pennysprimal to save.

Nutritional yeast: different from regular yeast, nutritional yeast adds a cheesy flavor to dishes without the need for dairy, making it a popular choice in vegan or dairy-free recipes.

Thyme, dried: is a pungent herb that can withstand longer cooking times in stews and soups and adds a depth of flavor.

Salt and black pepper: Salt enhances the overall flavor of the dish and ground black pepper adds a gentle heat.

Basil, dried: offers convenience and potency and is a savory herb that is usually a little sweet.

Oregano, dried: is an intensely flavored herb, ground oregano brings a peppery bite and a slightly sweet, earthy aroma to the dish.

White wine vinegar: is a type of vinegar produced from the fermentation of white wine. It's known for its mild, fruity flavor and a balanced sweet and sour taste, perfect for bringing out the best in your autumn minestrone.

Instructions

Cook bacon: in a large pot till crisp and move to a paper towel-lined plate. Discard all but 2 tablespoon bacon fat from the pot.

Add onions: carrots and celery, cooking till onions are translucent.

To the pot add: the garlic, stirring for one minute.

Pour the broth in: and bring to a boil, forming the perfect base for autumn flavors.

Orzo: add to the pot and cook for 10 minutes.

Now add: the tomatoes, nutritional yeast, spice, and vinegar and simmer for 10 minutes.

Add: the butternut, that has been precooked. Add the kale, stirring until the kale wilts to complete your autumn minestrone soup.

Garnish: with the bacon and fresh parsley.

Enjoy!

Recipe Tips and Tricks

Save leftover butternut: so you have some on hand to make this soup. It makes preparing autumn minestrone a breeze.

If you cook the cassava orzo: in a separate pot and rinse it before adding it to the soup, the soup will not be as thick.

Recipe Variations

Hearts of palm rice: is delicious in this soup in place of the orzo.

Spinach: is a great alternative to the kale, offering a different autumn taste profile.

Sweet potatoes: make a wonderful option in place of the butternut squash for another autumn-inspired variety.

Beans: are a great addition to this minestrone soup if you are not concerned with the recipe being Paleo or Whole30 friendly.

Storage Tips

You can store this autumn minestrone soup in the refrigerator for 5-7 days when placed in an airtight glass container. It also freezes well for up to 6 months, making it a convenient autumn meal.

FAQs About Autumn Minestrone Soup

What is minestrone soup?

Its a hearty Italian vegetable soup made with a variety of seasonal vegetables, beans, pasta, or rice.

Can I add meat to minestrone?

Traditionally, minestrone does not contain meat. However, it would be delicious with ground beef, ground turkey, or sliced sausage for some added protein.

Why is my minestrone too thick?

The pasta (and beans, if used) absorb liquid as the soup cooks and sits. To thin it out, simply add more broth or water.