Fall Minestrone

A Fall twist on the classic soup, this Fall Minestrone features butternut squash, kale and pancetta, together with white beans and pasta.

It’s only been a few weeks since I shared a Summer Minestrone recipe, but where I live, that’s how it works. One minute it’s Summer and the next, solidly Fall :)

This Fall Minestrone soup recipe features butternut squash and Kale, combined with tomatoes, beans, pasta and some pancetta, for a salty, heartier note.

What you’ll need

A few notes about the key ingredients …

Butternut Squash – if you’re lucky enough to find pre-cubed, fresh butternut squash at the grocery store, that is the easiest option. Otherwise, start with a whole butternut squash. I like to peel it, then microwave it for 4-5 minutes, and then slice it into rounds, which I cube from there. Frozen butternut squash cubes will work here, though you will need to add them later in the process (details are in the Recipe Card).

Pancetta – cubes of pancetta are perfect here, but diced bacon will also work. For a vegetarian soup, you can omit it.

Pasta – I’ve used Tubetti here. Ditalini works well, too, as does small shells or macaroni.

Canned Beans – I’ve used white kidney beans (Cannellini beans), but you can use red kidney beans or any canned beans.

Canned Tomatoes – I like diced canned tomatoes in soup, but whole canned tomatoes that you hand crush before adding to the soup will also work. If you happen to have a bunch of fresh tomatoes on hand, you can chop and use them instead of canned. Use 4 cups of fresh, chopped tomatoes.

Kale – Kale gives this soup a nice Fall feel, other greens such as chard will work, too. For kale or other coarse greens, take a moment to cut out any tough stems and chop the leaves into smaller pieces, if necessary. Of course, spinach is always an option as well. If using spinach, add it towards the end of cooking.

Broth – You can use chicken broth or vegetable broth. I generally use chicken broth. I start with 4 cups of broth and from there, I generally thin with water, as needed. You can certainly add more broth instead if you like.

Step-by-step photos

1. Start the soup by browning the pancetta (or bacon).
2. Remove the pancetta to a small bowl and remove excess fat from the pan (if necessary).
3. Saute the onion, celery and carrots 3-4 minutes, then add the tomato paste and red pepper flakes.
4. Add the canned tomatoes.
5. Add the broth.
6. Add the fresh butternut squash (if using frozen butternut squash, add in step 8.
7. Cover the pot and simmer for about 15 minutes, or until the squash is tender.
8. Add the drained and rinsed beans (and frozen butternut squash, if using).
9. Return the pancetta to the pot.
10. Add the dried pasta to the pot.
11. Add the kale to the pot, then simmer the soup uncovered for 10-15 minutes, adding additional liquid (water or broth), as needed, to thin it until the pasta is cooked.
12. Finish the soup with a bit more fresh basil, if using, then taste the soup and add additional salt and freshly ground pepper, as needed.

Recipe Video

Making ahead, storing and freezing

The flavours in this soup may benefit a bit from making ahead and re-heating, but it does thicken as it sits in the fridge. You can thin with a bit more water or broth, as needed.

Unfortunately, soups with pasta don’t usually fare well when frozen and thawed. If you really want a soup to freeze, skip the pasta (or add a bit of cooked pasta when re-heating the soup after freezing).

Fall Minestrone Web Story