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Minestrone with Pumpkin and Fall Vegetables Recipe by Paula Deen

Easy Level
55 MIN 15 Prep + 40 Cook
Servings
$ /Serving
Print
Easy Level
55 MIN 15 Prep + 40 Cook
8 Servings
$ /Serving

Minestrone with Pumpkin and Fall Vegetables Recipe by Paula Deen

Easy Level
55 MIN 15 Prep + 40 Cook
8 Servings
$ /Serving

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small to medium yellow onion, finely chopped
  • 2 medium potatoes, peeled, diced into 1/2 inch thick cubes
  • 2 cups pumpkin, cut into 1/2 inch thick cubes
  • 1 teaspoon dried thyme
  • 1 sprig fresh rosemary
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 8 cups low sodium chicken broth, (homemade chicken stock is preferred)
  • 1 (15.5 oz) can cannellini beans, drained and rinsed
  • 2 small to medium sized zucchini, cut into 1/2 inch thick half rounds
  • 2 cups shredded cabbage
  • 2 tomatoes, deseeded, diced into 1/2 inch thick cubes
  • 1/2 cup ditalini, tubetti, or other small-shaped pasta
  • Parmesan cheese, grated, for garnish

Preparation

In a large Dutch oven or soup pot over medium-high heat, heat the olive oil. When hot, add the onion and sauté for 1 to 2 minutes, until the onion has started to turn translucent. Add potatoes, pumpkin, thyme, rosemary, salt and pepper, stirring well to combine. Sauté for 2 to 3 minutes, until the potatoes and pumpkin just start to color. Add the chicken stock and the beans, stirring well. Bring to a boil, cover, reduce the heat to low and simmer for 10 minutes. Raise the heat to medium-high, add the zucchini, cabbage and tomatoes, stirring until combined. Return to a boil, cover, reduce the heat to low again and simmer for another 10 minutes. Stir in the pasta and cook, uncovered, for an additional 8 to 10 minutes, until the pasta is al dente – tender, but firm to the bite. Taste for seasoning and adjust with salt and pepper.

 

Serve with a sprinkle of grated cheese as garnish.

 

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