When I was dreaming up the next recipes to share on the blog, I couldn’t stop thinking about the huge homegrown Greek pumpkin that a neighbor recently gave me. As I considered the different ways I could use this pumpkin, the first recipe that came to mind was this rich and nourishing fall harvest minestrone soup.
SOUP SEASON
Now that we’re well into fall, the mornings and evenings carry a lovely crisp chill in the air. Naturally, I find myself craving all things cozy, and to me, soup is the coziest meal of them all. Not only is soup comforting because it’s served hot on a cold day, or because it is something we eat when we’re feeling unwell. But soup also has a unique way of evoking feelings of nostalgia and satisfaction. It’s one of those time-honored dishes that brings people together and warms both the body and the soul.
MINESTRONE SOUP – FOOD FOR COMFORT & NOSTALGIA
This fall harvest minestrone soup fills me with so much comfort and nostalgia. It reminds me of childhood memories with my late grandfather Pino. Sadly, he passed away when I was only eight years old, but his memory lives on in my life through the little things.
My grandfather, originally from Italy, was my maternal grandmother’s late husband, and the man I affectionately knew as Nonno Pino. Although he wasn’t my biological grandfather, he loved me as if I was his own. He’s the reason I got the nickname Bella. My given name is Danielle, but he lovingly called me “Daniella Bella.” He would tell me my eyes were as big as the moon. And with pride, he would exclaim, “Que bella luna!” He made me feel truly cherished, and through him, I formed small yet meaningful connections to his Italian culture.
One of my fondest memories of Nonno Pino is his delicious minestrone soup, always topped with a generous amount of pecorino Romano. The moment the grated cheese hit the hot soup and its distinctive aroma rose with the steam, I am transported back to those cherished moments with him. I vividly recall the first time I tasted his minestrone, with Dean Martin playing on the record player and Nonno Pino relaxing in his recliner, watching golf. These memories remind me of my deep love for food and the way it connects us to the people and places that shape our lives.
THE WONDER OF MINESTRONE
What’s truly wonderful about minestrone is that, although the ingredients are simple, the final result is nothing short of extraordinary. Each component enhances the next, and every batch has its own unique character. The slow simmering allows the flavors to meld together, creating a rich, full-bodied bowl of comfort.
For my version of minestrone soup, I use whatever fresh, seasonal vegetables and greens are currently in season from the fall harvest. The star of this version of minestrone is the pumpkin—a Greek varietal that’s similar to butternut squash. It adds a sweet, nutty, and distinctly autumnal flavor to the soup. Along with leeks and borlotti beans for added sweetness and creaminess, I also include fregula. A toasted, pebble-sized semolina pasta that provides a lovely texture. Of course, the usual suspects—carrot, celery, onion, and garlic—make an appearance. Alongside fresh seasonal herbs like fennel, parsley, and rosemary. To finish, I stir in fresh spinach for a touch of green and, naturally, a generous amount of pecorino Romano.
This fall harvest minestrone soup is a recipe I’ll be making again and again. Especially when I’m feeling nostalgic for the warmth, comfort, and love that my Nonno Pino brought into my life. I hope that in sharing this recipe and story with you, that you are inspired to cook meals that connect you to memories of times past, of places you’ve experienced, and of the people that you love.
FALL HARVEST MINESTRONE SOUP
- Total Time: 12 minute
- Yield: 6 bowls 1x
Description
This comforting minestrone soup is filled with the goodness of the fall harvest.
Ingredients
1 cup dried beans (I used cranberry beans, but a mix of 1/2 chickpeas, 1/2 fava beans, etc. works well- see notes below)
1/4 cup extra-virgin olive oil
1 medium yellow or white onion, chopped
1 leek, sliced and rinsed clean
2 medium carrots, peeled and chopped
1 medium celery stalk, finely chopped
2 cloves garlic, minced
1 tbsp tomato paste
2 cups peeled & diced pumpkin (or similar type of winter squash)
2 medium yellow potatoes, peeled and diced
1 medium fennel bulb, chopped (reserve the fronds for later)
1 tablespoon minced rosemary
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
2⁄3 cup of fregula, Israeli couscous, or acini di pepe pasta
3 cups fresh spinach leaves, chopped
2 tbsp cup loosely packed fresh Italian flat-leaf parsley leaves, minced
1 tbsp minced, reserved fennel fronds
plenty of finely grated pecorino Romano, for serving
Instructions
- Soak your dried beans of choice in a large bowl of water for at least 8 hours or up to 16 hours (overnight) Drain the beans in a colander & rinse well.
- Warm 1/4 cup of the olive oil in a large soup pot set over medium-high heat. Add in the prepared onion, leek, carrots, and celery. Cook, stirring often, until soft but not browned, about 5 minutes. Add in the minced garlic and cook until fragrant, about 20 seconds.
- Stir in the tomatoes paste, potatoes, fennel, pumpkin, as well as the drained beans.
- Add enough water (6 to 8 cups) so that everything is submerged. Season with salt & pepper.
- Increase the heat to high and bring soup to a full boil. Once boiling, reduce the heat to low and simmer slowly, uncovered, until the beans are tender, adding more water as necessary if the mixture gets too thick, about 1 – 1 1⁄2 hours.
- Stir in your pasta of choice, adding water if necessary. Continue simmering, uncovered, until the pasta is tender, about 10-12 minutes.
- Turn off the heat. Stir in the chopped spinach, minced parsley and fennel fronds.
- Season the soup with additional salt to taste. Serve and top each bowl with plenty of freshly grated pecorino Romano cheese.
Notes
- You can vary which beans you use in the minestrone: pinto beans make a good substitute for cranberry beans; great northern or cannellini beans, for the favas beans, etc.
- You can also substitute with whatever fresh green is in season where you live: kale, swiss chard, arugula, etc.
- Prep Time: 10
- Cook Time: 1.5 hours
MORE COMFORTING SOUP RECIPES
- CREAMY VEGETABLE DUMPLING SOUP
- AVGOLEMONO – GREEK EGG LEMON SOUP
- CREAMY SPANAKOPITA SOUP
- TRADITIONAL MEXICAN TORTILLA SOUP
- FASOLADA – GREEK WHITE BEAN SOUP
