Hearty Minestrone Soup for Cozy Fall Nights

Hearty minestrone soup for cozy fall nights is everything you want in a warm, comforting meal — rich with seasonal vegetables, aromatic herbs, and nourishing ingredients. It’s the perfect one-pot dinner that welcomes whatever you have in the fridge. This version captures the essence of fall with fresh produce, wholesome beans, and tender pasta, making it the go-to recipe for chilly evenings, meal prep, or family dinners.

Why You’ll Love This Recipe

One Pot, One Purpose: Minimal cleanup with maximum flavor
Customizable: Use whatever vegetables are in season
Naturally Vegan: Dairy-free, meatless, and full of nutrients
Perfect for Meal Prep: Freezes well and reheats beautifully
Soothing & Satisfying: A hug-in-a-bowl kind of soup

Ingredients

Base

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery ribs, chopped
• 1 zucchini, chopped

Broth

• 6 cups vegetable broth (low-sodium preferred)
• 1 (14 oz) can diced tomatoes

Hearty Components

• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 cup small pasta (ditalini or elbow)
• 2 cups fresh spinach or kale, chopped

Seasoning

• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper, to taste

Optional Garnish

• ¼ cup grated Parmesan (or vegan alternative)
• Fresh basil leaves

Instructions

1. Sauté Aromatics
   In a large soup pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft and fragrant, about 3–4 minutes.
2. Cook the Veggies
   Add carrots and celery. Sauté for 5 minutes, then stir in zucchini and cook for another 3–4 minutes until slightly tender.
3. Build the Base
   Pour in the vegetable broth and diced tomatoes. Stir well and bring to a gentle simmer.
4. Add Beans & Pasta
   Stir in the cannellini beans and pasta. Simmer for 10–12 minutes, or until pasta is al dente and beans are warmed through.
5. Finish with Greens
   Add spinach or kale and let it wilt for 2–3 minutes. Stir in oregano, bay leaf, and season with salt and pepper. Let simmer for another 5 minutes.
6. Serve & Garnish
   Remove bay leaf, ladle into bowls, and top with Parmesan and basil, if desired. Serve hot with crusty bread.

Recipe Details

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Nutrition Facts (Per Serving)

Calories: 250
Protein: 12g
Carbohydrates: 40g
Fat: 6g
Fiber: 10g
Sodium: 400mg

Tips & Variations

Make it Creamy: Add a splash of coconut milk or cream at the end
Low-Carb Option: Use cauliflower rice or omit pasta entirely
Add Heat: Stir in a pinch of red pepper flakes for spice
Swap the Greens: Kale, Swiss chard, or spinach — use what’s fresh
Boost Flavor: Finish with a drizzle of olive oil or squeeze of lemon

FAQs

Can I use other vegetables?
Absolutely. Minestrone is flexible — try green beans, bell peppers, or even sweet potato.

Can I freeze this soup?
Yes. Freeze without pasta for best texture. Add fresh pasta when reheating.

What’s the best pasta for minestrone?
Small shapes like ditalini, elbow, or shells work well and hold up in broth.

How do I reheat leftovers?
Reheat gently on the stove. Add a splash of broth or water if the soup thickened in the fridge.

Hearty Minestrone Soup

This hearty minestrone soup is a nourishing, one-pot dinner that brings the warmth of fall into every bowl. Packed with veggies, beans, and tender pasta — it’s perfect for chilly nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 250 kcal

Equipment

• – Large soup pot
• Ladle
• – Cutting board & knife
• – Wooden spoon

Ingredients

  

• 2 tbsp olive oil
• 1 medium onion chopped
• 3 garlic cloves minced
• 2 carrots diced
• 2 celery ribs chopped
• 1 zucchini chopped
• 6 cups vegetable broth
• 1 can diced tomatoes
• 1 can cannellini beans
• 1 cup ditalini or small pasta
• 2 cups spinach or kale
• 1 tsp oregano
• 1 bay leaf
• Salt & pepper to taste
• Optional: Parmesan basil

Instructions

 

• Heat olive oil, sauté onion and garlic 3–4 minutes.
• Add carrots and celery, cook 5 minutes. Stir in zucchini, cook 3 minutes.
• Pour in broth and tomatoes. Bring to simmer.
• Add beans and pasta. Simmer 10–12 minutes.
• Stir in greens, oregano, bay leaf, salt, and pepper. Simmer 5 more minutes.
• Remove bay leaf. Serve hot with garnish.

Notes

Add lemon juice or chili flakes for brightness

Freeze without pasta for best results

Make it gluten-free with GF pasta or rice

Keyword minestrone soup

Conclusion

This hearty minestrone soup for cozy fall nights brings comfort, nutrition, and seasonal flavor to your table. It’s easy to prepare, endlessly adaptable, and perfect for making ahead. Whether you’re curled up with a book or hosting friends for dinner, this soup is the ultimate bowl of autumn comfort.