Do you ever feel the desire for warmth and comfort during the cold autumn days? Look no further, as I introduce you to my veggie-packed Autumn Harvest Minestrone with Bone Broth. This hearty soup recipe is all you need to satisfy your cravings while providing essential nutrients to keep you healthy and energized.
As a vegan chef, I believe that food should bring both pleasure and nourishment, and this Autumn Harvest Minestrone does just that. Its medley of flavors combined with the richness of bone broth (vegan option available) leaves a satisfying, full-bodied taste that will leave you wanting more.
This recipe comprises delicious ingredients such as zucchini, baby potatoes, kale leaves, red kidney beans and more, making it a perfect choice for vegetarians and vegans. With its gluten-free alternatives, this soup can cater to everyone’s dietary needs.
The vegan bone broth is made using vegetables, herbs, and spices that add depth to the dish which is guaranteed to impress even the pickiest eaters. Plus, with slow-cooker options and other tips for perfect results, the Autumn Harvest Minestrone with Bone Broth is as practical as it is tasty.
So why not grab a bowl of warm soup today and indulge in those winter days? Take the first step into fall by trying out this Italian-influenced minestrone recipe perfect for any autumn occasion. Get ready for a symphony of flavors that your taste buds won’t forget in a long time!
Why You’ll Love This Recipe
Ah, the autumn harvest minestrone. A soup so hearty and comforting, it’s perfect for those cold fall days when all you want is a warm bowl of goodness that hugs your soul. But let me tell you – this is not your average minestrone recipe. No, no, no. This one is packed with so much flavor and nutrition, it will make your taste buds sing and your body say “thank you”.
First of all, let me highlight the star ingredient of this recipe: the bone broth. Now, I know what some of you may be thinking – “I’m vegan, I don’t consume bone broth”. Fear not, my plant-based friends. This recipe includes a vegan bone broth option that packs the same nourishing benefits as its animal-based counterpart – without any of the harm.
But why bother with bone (or veggie) broth in the first place? Well, for starters, it’s loaded with collagen and other amino acids that support gut health, joint health, and skin health. It also provides key minerals like calcium, magnesium, potassium and phosphorus – all essential for strong bones and overall vitality. And let’s not forget about the immune-boosting properties that keep us healthy during flu season.
Now let’s talk about the rest of the ingredients in this veggie-packed autumn minestrone. We’ve got antioxidant-rich tomatoes (both diced and roasted), fiber-filled red kidney beans, iron-packed kale leaves, vitamin A-rich butternut squash, and so much more. It’s like a nutritional powerhouse in every spoonful.
But just because it’s healthy doesn’t mean it lacks in taste. Oh no, my friends. With garlic cloves, fresh thyme, bay leaves, and parmesan cheese (or nutritional yeast for a vegan version) – this soup is bursting with flavor.
So why will you love this recipe? Let me count the ways – rich in nutrients that nourish your body from the inside out; flavorful and comforting to warm your heart; versatile enough to modify based on dietary preferences or ingredient availability; and easy to make in larger batches for meal prep or for sharing with others.
Trust me on this one – once you try this harvest minestrone soup recipe, it will become a cherished favorite in your kitchen repertoire.
Let’s now take a look at the ingredient list for this hearty and flavorful Autumn Harvest Minestrone. This plant-based soup is packed with an array of colorful vegetables, legumes, and seasonings that come together to create a delicious and nutritious meal.
Here’s what you’ll need:
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 small zucchinis, diced
- 4 baby potatoes, diced
- 1 cup kale leaves, chopped
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 tablespoon tomato paste
- 3-4 cups vegetable broth (or bouillon or chicken broth)
- 1 bay leaf
- A few sprigs of fresh thyme
- Freshly grated Parmesan cheese
Don’t worry if you don’t have all the ingredients on hand. I’ll be sharing some versatile substitution recommendations in the upcoming section that will allow you to adapt this recipe to your taste preferences and what’s available in your pantry or fridge.
The Recipe How-To
Now that we have gathered all our ingredients for this Plant-Based Autumn Harvest Minestrone, it is time to start cooking.
- In a large pot, heat olive oil over medium-high heat. Once hot, add diced onion and minced garlic, and cook until the onion becomes translucent.
- Add in chopped carrots and potatoes and sauté for about 5 minutes or until they begin to soften.
- Stir in the tomato paste and continue to cook for another minute.
- Pour in the canned diced tomatoes, including their juice.
- Add chopped zucchini, drained red kidney beans, and a bay leaf into the pot.
- Pour in 3-4 cups of vegetable broth or water mixed with soup bouillon or broth. If you are not vegan, you can use chicken or beef broth instead of vegetable broth.
- Bring the soup to a boil and then lower the heat to simmer uncovered for 20-25 minutes. Stir occasionally.
- Add in chopped kale leaves and let it cook for another 5-10 minutes until kale wilts.
- Remove bay leaf from pot and add salt and pepper seasoning to taste, if needed.
Your delicious Plant-Based Autumn Harvest Minestrone soup is now ready to be served.
Substitutions and Variations
When it comes to cooking, creativity is key. Don’t be afraid to experiment with this recipe! Here are some substitution and variation ideas to try:
– Veggie-packed: If you’re looking to up the vegetable content even more, feel free to add in any other veggies that you love. Some great options include diced bell peppers, sliced mushrooms, or even roasted butternut squash.
– Gluten-free: Swap out the pasta for gluten-free noodles or quinoa for a delicious gluten-free option.
– Dairy-free: Omit the parmesan cheese for a dairy-free version, or substitute it with nutritional yeast or vegan cheese.
– Plant-based: This recipe can easily be made vegan by substituting the bone broth with veggie broth or bouillon. You can also swap out the chicken salad for a plant-based protein of your choice like tofu or chickpeas.
– Slow cooker: If you’d rather have this soup simmering away all day while you go about your business, simply throw everything in your slow cooker and let it do its thing for 6-8 hours on low heat.
– Creamy cauliflower: For a velvety smooth soup, try blending some cooked cauliflower with a cup of the soup and adding it back into the pot! Or have an entirely creamy cauliflower soup by swapping out some of the vegetables with cauliflower.
– Italian minestrone: For a more traditional Italian minestrone flavor profile, add in some dried oregano and basil along with a sprinkle of red pepper flakes for a little heat.
Don’t be afraid to make this recipe your own and play around with flavors and ingredients. Enjoy!
Serving and Pairing
Now that you’ve simmered up this delicious autumn harvest minestrone soup, it’s time to enjoy it! This veggie-packed and hearty soup can be served as a main course or alongside other appetizers for a cozy fall gathering.
To serve, ladle the hot soup into individual bowls and add a sprinkling of fresh parsley, thyme or parmesan cheese on top to add extra flavor and texture. I recommend pairing this soup with some freshly baked sourdough bread, crackers, or a chicken salad sandwich for a more substantial meal.
Another great option is to serve this autumn-themed minestrone alongside some butternut squash or creamy cauliflower soup for a warming and comforting winter vegetable feast.
Whether you choose to pair it with other soups or have it as a standalone dish, this hearty vegan soup will warm your belly and soul on any chilly autumn night.
Make-Ahead, Storing and Reheating
One of the best things about this autumn harvest minestrone soup is that it’s perfect for meal prepping or making ahead of time. It’s also delicious reheated, so you can enjoy it for days to come! Here are some tips on how to make this soup ahead of time and store it properly:
Make-Ahead: While this soup tastes fantastic when served immediately, it also tastes delicious when made in advance. To make ahead, just follow the recipe as directed and let the soup cool down to room temperature before refrigerating or freezing.
Storing: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. If you’re planning to store the soup for a longer period of time, consider freezing it for later use. When freezing, use a freezer-safe container and leave about 1 inch of headspace at the top to allow room for expansion as the soup freezes.
Reheating: To reheat, simply transfer the soup from the refrigerator or freezer into a pot on medium heat. Add a splash of water or broth if necessary to adjust the thickness of the soup. Stir frequently until heated through and bubbly.
It’s important to note that while this soup stores well, some of the ingredients such as potatoes and kale may lose their texture after excessive heating and cooling cycles. To combat this issue, try adding fresh greens before reheating, or cooking your potatoes until almost completely tender before refrigerating or freezing.
Overall, this veggie-packed autumn minestrone is a great option for those busy weeknights or meal-prep Sundays. With proper storage and reheating techniques, you can easily enjoy this nourishing soup any day of the week!
Tips for Perfect Results
As a seasoned cook, I’ve learned that even the smallest adjustments can make a big difference in the outcome of a recipe. Here are some tips to ensure your autumn harvest minestrone turns out perfectly every time.
Firstly, when it comes to slicing vegetables, aim for uniform pieces. This ensures even cooking and distribution of flavors. I recommend cutting the carrots, zucchini, and potatoes into similar-sized pieces so that they all cook at the same rate.
Another key tip is to sauté your aromatics, like onions and garlic, over low heat for a longer period of time. This allows for their natural sweetness to come through and adds depth of flavor to the broth. Don’t rush this step – take your time and let them slowly caramelize.
If you’re using kale in your minestrone, be mindful not to overcook it. Add it towards the end of the recipe and cook it just until it’s wilted. This will help retain its texture and vibrant green color.
For an extra burst of flavor, consider adding a parmesan cheese rind to your broth while it simmers. It adds a subtle umami flavor that takes this soup to the next level. If you’re making a vegan or plant-based version of this recipe, try adding a vegan bone broth made with mushrooms or vegetable scraps instead.
Lastly, don’t forget about seasoning! Taste your soup as you go and add salt and pepper as needed. Fresh thyme is also a nice addition – add a few sprigs towards the end of cooking for added fragrance.
By following these simple tips, you’ll be well on your way to making the perfect pot of autumn harvest minestrone every time.
Before we wrap up, I would like to take a moment to address some of the commonly asked questions about this recipe. From its vegan option to its delicious flavor profile, there are bound to be some queries lingering in your mind. Don’t worry; I’ve got you covered. In this section, I will be answering some of the popularly asked questions about this hearty autumn harvest minestrone recipe. So read on to clear out any doubts and enjoy a comforting bowl of veggie-packed goodness.
Is bone broth OK for vegans?
The popularity of bone broth is undeniable, and now, even those who follow a vegan lifestyle can enjoy a delicious and nutritious version of it.
What is vegan bone broth made of?
For those seeking a healthier option to traditional bone broth, opting for vegan bone broth can be an excellent alternative. This type of broth is comprised of mushrooms, carrots, and onions, all of which are highly nutritious foods loaded with vitamins and minerals essential for maintaining good health.
Can I use vegetable broth instead of bone broth?
Opting for plant-based ingredients in your dishes not only delivers great flavor, but can also offer a wider array of cooking opportunities. For those who prefer not to use animal bones, developing a vegetable broth is a good starting point.
In conclusion, this Autumn Harvest Minestrone with Bone Broth recipe is the perfect choice for those who want to enjoy a delicious and healthy meal this fall. From its veggie-packed goodness, nourishing bone broth (or vegan option), warming fall flavors, and satisfying heartiness, it’s easy to see why this soup is such a beloved classic that has stood the test of time.
Whether you’re craving a comforting bowl on a chilly night or looking for an easy meal-prep option to enjoy throughout the week, this recipe has got you covered. With simple yet flavorful ingredients that are easy to find in your local grocery store, making this soup is also budget-friendly.
Don’t be afraid to mix up the ingredients and make it your own by adding your favorite vegetables or swapping in different types of beans or greens. The possibilities are endless!
So, what are you waiting for? Go ahead and give this autumn harvest minestrone recipe a try today – I promise that your taste buds will thank you later. And if you’re looking for more hearty plant-based soups to add to your repertoire, make sure to check out some of our other delicious soup recipes!
Autumn Harvest Minestrone With Bone Broth (Vegan Option Availabl Recipe
- 2 medium carrots, diced
- 1 medium yellow onion, chopped
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 4 cups kettle and fire beef bone broth (if you do not have bone broth use all beef or vegetable broth)
- 2 cups beef broth (omit for vegan)
- 2 tablespoons beef bouillon (omit if making vegan)
- 6 cups vegetable broth (use this as a replacement to beef broth only if making vegan)
- 2 1/2 cups diced baby potatoes
- 2 1/2 cups diced butternut squash (I bought it pre-cut)
- 1 medium zucchini, sliced into quarters
- 2 cups packed chopped kale leaves (remove any thick ribs)
- 2 (14 1/2 ounce) cans red kidney beans, drained and rinsed
- 4 ounces tomato paste
- 1 (14 1/2 ounce) can diced tomatoes
- 2/3 cup dry ditalini (optional)
- 2 1/2 teaspoons minced fresh thyme (or 1 tsp dried)
- salt and pepper
- shaved parmesan cheese, for serving (optional)
- Saute onion in olive oil until tender.
- Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
- Add herbs and salt and pepper to taste.
- Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
- Cook on low for 4-6 hours or until carrots are fork tender.
- If using pasta add to slow cooker last 15-20 minutes before serving.
- Serve hot with Parmesan cheese on top.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.