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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!

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Reviews

Ratings

Original (47)
Gluten-free (3)
Paleo (3)
Vegetarian (4)

30 reviews

So yummy and hearty. Replaced chard with spinach from csa. Not quick to make, but wish I had made a double batch because we are it up so fast.

By: MEGAN
Posted: Nov 12, 2021
Diet: Gluten-free
0 Helpful

Really good and easy to make. I added ground beef cooked separately and carrots. I added leftover crushed tomatoes too.

By: Sabrina
Posted: Nov 03, 2021
Diet: Original
0 Helpful

I found this to be pretty bland and boring unfortunately

By: Julie
Posted: Nov 02, 2021
Diet: Original
0 Helpful

I had to make significant substitutions: collard greens for chard (skipped the stems), no Butternut squash (deal breaker for one family member), no garlic, I did use a parmesan rind, no balsamic, thyme, or mushrooms. Gemelli noodles cooked separately and added with beans at the end. Toasted, buttered sour dough on the side. Yum!

By: Erin
Posted: Oct 26, 2021
Diet: Original
0 Helpful

This was better than I thought it was going to be. No butternut squash, so I used half potatoes and half sweet potatoes and spinach instead of chard. I used beef broth so I added in a few tablespoons of tomato paste. I simmered it all afternoon on the stove. It seemed bland until I stirred in the balsamic vinegar and that brought everything together. I served with cornbread. Great fall soup.

By: Barbie
Posted: Oct 25, 2021
Diet: Original
0 Helpful

Really liked this one. So colorful!

By: Deb
Posted: Oct 23, 2021
Diet: Vegetarian
0 Helpful