Save As the air turns crisp and the leaves begin to fall, nothing satisfies quite like a bowl of Fall Minestrone. This autumn-inspired soup is a hearty and comforting take on the Italian classic, featuring the earthy sweetness of butternut squash, robust kale, and creamy white beans, all balanced by the savory crunch of diced pancetta.
Save The foundation of this soup is built on the rendered fat of crispy pancetta, which provides a smoky depth to the aromatic base of onions, carrots, and celery. Simmered in a savory broth with ditalini pasta, it’s a complete meal that brings warmth to any chilly evening.
Ingredients
- 120 g (4 oz) pancetta, diced
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cups butternut squash, peeled and cubed (about 300 g)
- 2 garlic cloves, minced
- 2 cups kale, stems removed, chopped
- 1 (400 g / 14 oz) can diced tomatoes, with juice
- 1 (400 g / 14 oz) can white beans (cannellini or Great Northern), drained and rinsed
- 1 cup (120 g) ditalini or small pasta
- 1.2 liters (5 cups) chicken or vegetable broth
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 bay leaf
- ½ tsp ground black pepper
- Salt, to taste
- 2 tbsp chopped fresh parsley (optional, for garnish)
- Freshly grated Parmesan cheese, to serve
Instructions
- Step 1
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- Step 2
- Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Step 3
- Stir in butternut squash and garlic; cook for 2 minutes until fragrant.
- Step 4
- Add diced tomatoes (with juice), white beans, chicken or vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a simmer.
- Step 5
- Cover and cook for 20 minutes, until the squash is tender.
- Step 6
- Stir in kale and pasta. Simmer uncovered for 8-10 minutes, until pasta is al dente and kale is wilted.
- Step 7
- Remove bay leaf. Taste and adjust seasoning with salt and pepper.
- Step 8
- Ladle soup into bowls. Top with reserved pancetta, fresh parsley, and Parmesan cheese.
Zusatztipps für die Zubereitung
Any small pasta shape works well for this recipe; just be sure to adjust the cooking time based on the package instructions. For the best texture, ensure your butternut squash cubes are cut to a uniform size.
Varianten und Anpassungen
For a vegetarian version, omit the pancetta and use vegetable broth, adding a pinch of smoked paprika for a hint of depth. If you require a gluten-free option, use gluten-free pasta or simply omit it and add extra beans for substance.
Serviervorschläge
This soup pairs beautifully with crusty bread and a light Pinot Noir. The acidity of the wine cuts through the richness of the pancetta and Parmesan perfectly.
Save This Fall Minestrone is more than just a soup; it's a seasonal staple that brings the best of autumn to your table. Whether you're serving it for a family dinner or a cozy lunch, its rich textures and warming flavors are sure to become a favorite.
Cooking Guide
- → Can I make this vegetarian?
Simply omit the pancetta and use vegetable broth instead of chicken broth. Add a pinch of smoked paprika to maintain some of the smoky depth that the pancetta provides.
- → What pasta shapes work best?
Ditalini, small shells, orzo, or broken spaghetti all work beautifully. The small shapes catch in your spoon with every bite. Just adjust cooking time based on package instructions.
- → How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more broth over time, so you may need to add a splash of water or broth when reheating.
- → Can I freeze this soup?
Yes, but it's best to freeze without the pasta. Cook and freeze the soup base, then add fresh pasta when reheating. Pasta can become mushy when frozen and thawed.
- → Can I use other winter squash?
Absolutely. Acorn squash, delicata, or pumpkin work well as substitutes. Adjust cooking time slightly depending on the variety—delicata cooks faster while pumpkin may need a few extra minutes.