Autumn Minestrone Soup

This Autumn Minestrone Soup has become a Fall staple. Composed of butternut squash, cannellini beans, and tomatoes and served with rice and cheese, this is the autumn version of my beloved minestrone soup. It is a carb festival.


  • 1/2 butternut squash, seeded, peeled and chopped into 1" cubes
  • 1/2 bag of cannellini beans soaked overnight or 1 can
  • 1/2 large can of San Marzano tomatoes.
  • 1 celery stalk, chopped
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1 chopped herb of your choice: parsley, oregano, sage, or rosemary
  • shredded Parmesan or Pecorino Romano cheese
  • 1 cup white rice
  • optional: 1/4 bunch of kale, roughly chopped


  1. Begin cooking the cannellini beans in boiling water lowered to a simmer.
  2. Cook the rice (I usually use a 1 to 1 proportion for white rice).
  3. While the beans are cooking, prepare the onion, garlic, and celery, then saute in olive oil.
  4. Seed, peel, and chop 1/2 of the butternut squash. (Use more than half if you prefer your soup to be squashier or save the rest for another meal).
  5. Once the onion is translucent, add the squash and saute about 10 minutes.
  6. Use your fingers to break up about 1/2 can of the tomatoes and add to the pot.
  7. Add the cannellini beans, herbs, salt, pepper, sugar, and 2-4 cups water or stock, depending on how thick you'd like the soup. Bring to a boil and simmer until the squash and beans are tender. Add more water/stock as necessary.
  8. To thicken the soup, mash up some of the butternut squash. You can do this by hand, by placing some of the soup in a food processor or blender, or by using an immersion blender.
  9. Add kale if using.
  10. Serve with a spoonful of white rice and plenty of cheese.




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