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Minestrone with Pumpkin and Fall Vegetables

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


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


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.