Fall Minestrone

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This fall minestrone soup starts with a rosemary-infused tomato broth and is packed with tender pasta, kale, hearty beans, and sweet potatoes. It's an extra cozy, comforting spin on the Italian classic that's perfect for chilly autumn days!

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American, Italian

Servings:

Calories: 168kcal

Author: Alissa Saenz

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, sliced
2 medium celery stalks, diced
1 small fennel bulb, diced (about 1 ½ cups)
4 garlic cloves, minced
2 tablespoons tomato paste
8 cups vegetable broth
1 medium sweet potato (about 12 ounces), diced
1 small bunch Tuscan kale, stems removed and leaves roughly chopped
1 (15 ounce/425 gram) can diced tomatoes
1 (15 ounce/425 gram) can cannellini beans
1 rosemary sprig (about 4-inches)
1 teaspoon dried thyme
½ cup dried small pasta shells (or small pasta of choice)
Salt and pepper, to taste

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion, carrots, celery, and fennel. Cook the vegetables for about 10 minutes, stirring occasionally, until they begin to soften.
Stir in the garlic and tomato paste. Cook the mixture for about 1 minute, until the garlic becomes very fragrant and the paste darkens slightly, stirring constantly.
Stir in the broth, sweet potato, kale, tomatoes, cannellini beans, rosemary, and thyme. Raise the heat and bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
Stir in the pasta. Let the soup continue to simmer until the pasta and sweet potato are tender, 10 to 15 minutes, stirring occasionally.
Remove the pot from heat and remove the rosemary sprig. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.

Nutrition