Pumpkin Minestrone

Pumpkin Minestrone is a comforting and cozy soup. Loaded with tender pumpkin, beans and pasta in a flavorful fire-roasted tomato broth. Serve topped with a swirl of homemade basil oil and grated fresh parmesan cheese.

This recipe will serve 10 (1½-cups) servings.

Course Soups, Stews & Chilis

Cuisine Italian

Keyword fall recipe, minestrone, pumpkin, winter recipe

Prep Time 25

Cook Time 50

Total Time 1 15

Servings servings

Calories 287

Author Laurie McNamara

Equipment

Ingredients

3 cups peeled and chopped pumpkin
2 teaspoons olive oil or avocado oil
4 ounces diced pancetta
2 cup diced carrots
2 cups diced celery
1 large yellow onion diced (about 2½ cups)
4 cloves minced garlic
2 teaspoons chopped fresh thyme
1½ teaspoons chopped fresh rosemary
1 teaspoon rubbed sage
2 teaspoons kosher salt plus more as needed
28 ounces canned fire-roasted tomatoes
6 cups low-sodium chicken broth up to 8 cups if needed
1 parmesan cheese rind
1 dried bay leaf
15 ounces canned kidney beans rinsed and drained
15 ounces canned great northern beans rinsed and drained
6 ounces dried pasta
5 ounces chopped fresh kale
1/2 cup dry white wine like chardonnay or sauvignon blanc
freshly ground black pepper to taste

for serving:

grated parmesan cheese
basil oil or sub with pesto
crusty bread optional

US Customary - Metric

Instructions

Because prepping the pumpkin takes some time, I recommend doing that before starting the soup.
Add olive oil and pancetta into a large (6 to 7 quart) dutch oven. Heat over medium-low and cook until crispy, stirring occasionally. Use a slotted spoon to transfer the crispy pancetta to a paper towel lined plate, leaving the fat in the pot.
To the rendered fat, add the pumpkin, carrots, celery, onion, garlic, thyme, rosemary, rubbed sage and 1 teaspoon kosher salt. Stir to coat in the fat. Cover and cook for 10 to 12 minutes or until softened.
Next, add in the crushed fire-roasted tomatoes, low-sodium chicken broth, bay leaf and the parmesan rind. Stir, cover and bring to a boil. Once boiling, reduce heat to low and simmer for 30 minutes.
Meanwhile, bring a pot of water to boil. Once boiling, add a small palmful of sea salt and stir in the pasta. Following the package directions, cook the pasta to al dente.
When the soup is done simmering, add in both kidney beans and great northern beans, cooked pasta and crispy pancetta. Stir to incorporate. Add in the chopped kale. Stir and cook until wilted. About 5 minutes.
*At this point, if you feel the soup needs more broth, you can add up to 2 more cups of low-sodium chicken broth.
Pour in the dry white wine. Stir and heat through. Taste and add more salt (up to 2 more teaspoons) and freshly ground black pepper as needed.
Remove the parmesan rind and bay leaf before serving.
Ladle soup into bowls, top with basil oil, freshly ground black pepper and freshly grated parmesan cheese.

Notes

See blog post for tips on refrigerating, freezing and reheating this soup.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition