South Florida Fall Minestrone

Kitchen Tested
  • Yield 8 to 10 servings

Big, hearty bowls of soup, steaming stews and bubbling casseroles are super enticing when the weather turns cool.

You can use any type of canned beans and small pasta shapes in this recipe. Often fresh or canned chopped tomatoes are added, but they are not a requirement.


1 tablespoon olive oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
3 garlic cloves
1 tablespoon dried oregano
2 cups peeled, seeded and chopped calabasa squash
2 cups peeled, 1/2-inch cubes Yukon gold potatoes
2 quarts vegetable broth or water
3 cups chopped kale, cabbage or spinach
1 (16-ounce) can cannellini beans or chick peas, drained well and rinsed
1 cup cooked pasta such as orzo, small shells, ditalini or elbows
Salt and fresh-ground black pepper to taste
1/2 cup chopped fresh basil
1/2 cup shredded Parmesan cheese


  1. Heat oil in a large saucepan over medium-high heat. Add the onions, celery, carrots, garlic and oregano. Saute 3 minutes until vegetables are soft.
  2. Add the squash and potatoes and continue to saute 1 minute. Add the broth or water and bring to a boil. Reduce heat and simmer 15 minutes. Add the kale, beans and cooked pasta. Simmer another 10 minutes. Season with salt and pepper. Add basil and serve garnished with Parmesan cheese.



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