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Fall Harvest Minestrone with Pumpkin and Kale

Melissa
Cozy up this fall with this delicious and Fall Harvest Minestrone with Pumpkin and Kale. This hearty Italian-inspired soup is packed with fall vegetables, including kale and pumpkin, and is served with Parmesan cheese and crusty bread. This is a comforting soup recipe that you will want to enjoy all season long!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine Italian
Servings 6
Calories 356 kcal

Ingredients
  

  • 3 strips bacon
  • 1 tablespoon olive oil
  • 1 medium yellow onion cut into 1-centimetre pieces
  • 2 medium carrots cut into 1-centimetre pieces
  • 2 celery stalks cut into 1-centimetre pieces
  • ½ teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 medium tomatoes roughly chopped
  • 8 cups chicken stock or vegetable stock
  • 3 cups pumpkin cut into 1-centimetre pieces
  • 1 can cannellini beans
  • 1 4- cm piece Parmesan cheese rind
  • 1 cup short pasta such as ditelli
  • 4 cups kale cut into 1-centimetre slices
  • 1 cup Parmesan cheese
  • Toasted bread for serving

Instructions
 

  • Heat a large Dutch oven over medium high heat. Once hot, add the bacon and fry for 3 to 4 minutes per side until golden. Remove from the pot and drain on a paper towel. Chop the bacon into 1 cm sized pieces and set aside.
  • Drain all but 1 teaspoon of bacon fat from the pot. Heat the pot over medium high heat, and add the olive oil, onion, carrots, celery, oregano, salt, and pepper. Sauté for 5 minutes, or until the vegetables have softened and are beginning to turn a light golden brown. Add the tomatoes to the pot and cook for 3 minutes to soften.
  • Add the chicken stock (or vegetable stock) to the pot, along with the pumpkin, cannellini beans, chopped bacon, and parmesan cheese rind. Bring to a boil, then reduce the heat to medium low, cover, and let simmer for 15 minutes.
  • After 15 minutes, add the pasta to the pot and cook for an additional 15 minutes.
  • If desired, place an immersion blender in the pot and pulse the blender 8 to 10 times. This will purée the soup and thicken it. Once partially puréed, add the kale, mix the soup to combine, taste and adjust seasoning as desired.
  • Ladle the soup into serving bowls and top with grated Parmesan cheese. Serve with a slice of crusty bread and enjoy!

Notes

  • I used Jarrahdale pumpkin for this soup. You can use traditional sugar pumpkin, or even butternut squash or yams in this recipe as well.

Nutrition

Calories: 356kcalCarbohydrates: 35gProtein: 19gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 28mgSodium: 1019mgPotassium: 855mgFiber: 3gSugar: 10gVitamin A: 10228IUVitamin C: 27mgCalcium: 278mgIron: 2mg
Keyword fall minestrone, fall soup, minestrone, pumpkin recipes, pumpkin soup
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