Autumn Minestrone Soup
Autumn Minestrone Soup is classic minestrone soup with winter squash, kale and hearty farro instead of pasta!
Happy Fall! I’m so excited that it’s officially my favorite time of year. Time to roll out the red carpet for pumpkin (as if I haven’t already), apple, pear, winter squash, kale, and so many more of my faves.
It’s still hot here, but I was bound and determine to make an autumn inspired soup for today. I was sweating bullets when I ate it, but I finally got my soup. 🙂
I’ve really been craving soups and chili despite the heat here, and seeing so many great recipes out there for cold weather food has not been helping.
I’m not complaining about our beautiful weather here in CA, I just wish it was a smidge cooler.
Autumn Minestrone Soup
I love minestrone soup because it’s so hearty, but quite honestly, getting a good minestrone can be tough. I like mine loaded with veggies and beans, but I don’t care for a lot of potato or pasta.
This autumn minestrone soup is jam packed with veggies, but it’s not vegetarian. I added pancetta, because I love the meaty flavor that it lends. For even more flavor, I added fresh thyme, crushed rosemary, and a bay leaf, along with a chunk of parmesan cheese rind.
Perhaps you’ve seen the small, dark green pumpkins and wondered what they were? That’s kabocha squash. Basically it’s a pumpkin, but it’s somewhat starchy like potato, which makes it perfect in mash and soups.
It can be a bit hap-hazard trying to cut it, but it can be done with a good, sharp knife. I normally place it on a cutting board right side up, and cut from the top middle, down the side, away from myself.
You can work your way around the other side and crack it open pretty easily. Scoop out the seeds, cut each half into 4-5 large wedges, lay them on their sides, and cut the peel off from top to bottom.
It takes about 10-15 minutes, but I promise you, you’re going to love this stuff! If you’re not comfortable messing around with that, you can always substitute it for butternut squash or sweet potato.
I thought it would be fun to swap the pasta out altogether and go with a nice, hearty grain. Farro is just that, and it’s nutritious and it has very low gluten content. I love it’s nuttiness, and it was a delicious addition to the autumn flavors.
If you don’t have farro and you’re gluten intolerant, you could substitute rice, quinoa, or even gluten free pasta — just bear in mind the cooking time for different grains will vary. If you don’t follow a gluten free diet, pearl barley or pasta are great substitutes.
If you’re looking for a healthy way to ring in fall, this is it. Serve it with freshly grated parmesan and your favorite side, and you’ve got yourself a meal that will give you that warm, cozy feeling from the inside out. Here’s to fall! 🙂
Craving more soup? Try these soup recipes:
Serve Autumn minestrone with these side dishes:
Serving Size: 1
Amount Per Serving: Calories: 324 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 11mg Sodium: 675mg Carbohydrates: 44g Fiber: 10g Sugar: 10g Protein: 16g