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Cozy One-Pot Fall Vegetable Minestrone Soup

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A hearty, one-pot minestrone soup packed with sweet potatoes, kale, beans, and pasta in a rich tomato broth. Perfect for fall, this comforting soup comes together in under an hour with simple pantry ingredients.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium sweet potato, peeled and cubed into ½-inch pieces (about 2 cups)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup small pasta (ditalini, elbow macaroni, or small shells)
  • 3 cups chopped kale (stems removed, leaves roughly torn)
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • Freshly grated Parmesan cheese (for serving, optional)
  • Fresh basil or parsley, chopped (for serving, optional)
  • Crusty bread (for serving, optional)

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and softened. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Add the carrots, celery, and sweet potato to the pot. Stir and cook for 5-6 minutes, letting the vegetables soften slightly. Add the dried rosemary, sage, thyme, red pepper flakes, and a generous pinch of salt and pepper. Stir and cook for 1 minute.
  3. Push the vegetables to the sides of the pot and add the tomato paste to the center. Let it cook for 1-2 minutes, stirring occasionally, until it darkens to a deeper red. Stir the paste into the vegetables.
  4. Add the vegetable broth and the undrained fire-roasted tomatoes. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer.
  5. Let the soup simmer uncovered for 15 minutes. The sweet potato should be fork-tender but not falling apart. Taste the broth and adjust seasoning.
  6. Stir in the drained cannellini beans, kidney beans, and the small pasta. Increase the heat slightly to bring the soup back to a gentle boil, then reduce to a simmer. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente.
  7. Add the chopped kale and stir it into the hot soup. Let it cook for 2-3 minutes until the kale is tender but still has some structure.
  8. Remove the pot from the heat. Stir in the balsamic vinegar. Taste and adjust salt and pepper if needed.
  9. Let the soup sit for 5 minutes before serving. Ladle into bowls, top with Parmesan and fresh herbs, and serve with crusty bread if desired.

Notes

For best texture, cook pasta separately if planning leftovers and add fresh when reheating. Fire-roasted tomatoes add smoky depth; if unavailable, use regular diced tomatoes plus a pinch of smoked paprika. A Parmesan rind simmered in the soup adds umami. The soup thickens as it sits; add extra broth or water when reheating.

Nutrition

Keywords: minestrone soup, fall vegetable soup, one-pot soup, vegetarian soup, hearty soup, sweet potato soup, kale soup

Find it online: https://rowanrecipes.com/cozy-one-pot-fall-vegetable-minestrone-soup/