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Easy Fall Minestrone Soup

Or in Italian: Minestrone autunnale.

To soak up the fall, what better than to sip up a traditional fall soup?

Minestrone can be served with short pasta or rice. (Pro tip: roma rice is best!)




A few cloves of garlic

1 bunch of parsley

5 oz carrots

5 oz celery

5 oz onion

5 oz potatoes

10 oz zucchini

10 oz squash

20 oz heirloom beans

½ gal vegetable stock



Dice all vegetables to a size of ½ inch or less.

  1. Start with EVOO and garlic and place into a tall pot.
  2. Add carrots, celery, onions, and some salt. Let cook for 5 minutes.
  3. Keep adding the beans (precooked). Then add the squash and zucchini.
  4. Add salt to taste with preheated vegetable stock.
  5. Let cook all together for 30 minutes at medium heat.



Before serving, blend ½ cup of EVOO and 1 cup fresh parsley (only leaves) and blend for 15 seconds. Add this as a finishing touch!


Serves 4


Buon appetito!


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