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Fall Minestrone
with butternut squash / chard

Active: 40 Total: 40

Minestrone soup, with its combination of beans, pasta, and vegetables, is hearty and comforting. This version is packed with fall vegetables and greens.
Smarts #1: Adding a parmesan rind to the soup infuses it with flavor, but skip it if you don't have a rind to use.
Smarts #2: Using frozen, cubed butternut squash can save time on prep.
Smarts #3: If not serving all of the soup right away, boil the pasta separately and just add it to each bowl before serving. 

Tags

Ingredients

Metric
Servings:
4
Fall Minestrone:
  • Butternut squash - 12 oz, peeled and cubed
  • Swiss chard - 1 bunch, leaves torn and stems chopped
  • Onions, medium - 1/2, diced
  • Garlic - 3 cloves, chopped
  • Sage, fresh - 2 leaves, finely chopped
  • Mushrooms, any button - 8 oz, sliced (look for pre-sliced to save time)
  • Beans, kidney (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, olive - 1 Tbsp
  • Thyme, dried - 1/2 tsp
  • Stock, any type - 4 cups
  • Tomatoes, petite diced (14 oz / 397 g) - 1 can, drained
  • Bay leaves - 1
  • Cheese, parmesan rind (opt) - 1
  • Pasta, any small shape like elbow macaroni or small shells - 2 oz
  • Vinegar, balsamic - 2 tsp
  • Cheese, parmesan (opt) - 1 oz, grated

Nutrition Facts

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Prep

  1. Butternut squash / Chard / Onions / Garlic / Sage - Prep as directed. Store squash and chard in their own containers. Combine onions, garlic, and sage. (Can be done up to 5 days ahead)

  2. Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 2 days ahead)

  3. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven with oil over medium heat. To heated oil add mushrooms and saute until golden brown and very tender, 5 to 6 minutes.

  2. Add chard, onions, garlic, sage, and dried thyme with some salt. Saute until onions are translucent, 6 to 8 minutes more.

  3. Add stock, tomatoes, bay leaves, parmesan rind, and squash. Bring to a simmer. Cover and simmer (reduce heat as needed), until squash is nearly tender, about 10 minutes.

  4. Remove lid and stir in pasta. Simmer until pasta is tender (check package for recommended time).

  5. When pasta is tender, remove soup from heat. Remove and discard bay leaves and parmesan rind. Stir in beans and balsamic vinegar. Taste and season with some salt and pepper.

  6. Serve soup with some parmesan cheese on top. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (32)
Gluten-free (2)
Paleo (2)
No ratings yet.
Vegetarian (0)

20 reviews

This didn't work for us. We doubled the spice and it was still very bland.

By: Sara
Posted: Oct 18, 2021
Diet: Original
0 Helpful

I love mushrooms but no one else in my household does, so I left them out and the soup was still plenty hearty enough! I added a touch of red hot and we used sweet potatoes instead of squash. Required a bit longer cooking time I probably should have softened them. A bit in the microwave first.

By: Sarah
Posted: Oct 18, 2021
Diet: Paleo
0 Helpful

This was just okay for us. Pretty good and hardy, but nothing special.

By: Margaret
Posted: Oct 17, 2021
Diet: Original
0 Helpful

This turned out too sweet for my taste.

By: Catherine
Posted: Oct 17, 2021
Diet: Original
0 Helpful

The soup was excellent however I found the squash just a bit too sweet. I’d swap that for something else next time.

By: Carli
Posted: Oct 15, 2021
Diet: Original
0 Helpful

Like meatless chili. We made this with alphabet noodles. It was soo good and filling!

By: Michelle
Posted: Oct 15, 2021
Diet: Original
0 Helpful