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Autumn Minestrone Soup

  • Author: Lauren
  • Total Time: 40 minutes
  • Yield: 8 bowls 1x


Made with simple and healthy ingredients, this savory Autumn Minestrone Soup is a cool weather favorite!


Units Scale
  • 2 tablespoons olive oil
  • 4 ribs celery, diced
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 1 green pepper
  • 1 tablespoon fresh oregano
  • 1/2 tablespoon chopped basil
  • 3 cloves minced garlic
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 8 cups vegetable stock
  • 28 ounce can fire roasted diced tomatoes
  • 15 ounce can cannellini beans, drained rinsed
  • 2 cups diced peeled sweet potatoes
  • 2 cups dry pasta shells
  • Salt and pepper, to taste
  • Parmesan to garnish


  1. Saute: In a large stockpot, heat 2 tablespoons of olive oil. Add celery, carrots, green pepper, and onion and saute until translucent. About 10 minutes.
  2. Add the spices: Add the oregano, basil, tomato paste, and garlic. Cook for a few minutes.
  3. Bring to simmer: Add the vegetable stock, tomatoes, and beans. Bring soup to a simmer. Let simmer for about 30 minutes.
  4. Finish the soup: Add the sweet potatoes and pasta and simmer until both are cooked al dente, no more than 10 minutes. Add salt and pepper to taste.
  5. Serve: Serve immediately with parmesan and warm bread!


To store: Keep in air tight container for up to 4 days or freeze for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Keywords: Minestrone Soup