Autumn Minestrone & Cheesy Toast

Learn to make this cozy, veggie-packed classic at home! Hearty minestrone is simmered with tender vegetables, beans, and pasta in a rich, herby tomato broth that deepens in flavor as it cooks. Finished with bright greens and a splash of acidity, and served alongside crispy, melty cheesy toasts, this dish is warm, comforting, and full of flavor.

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Hearty Vegetable Minestrone with Cheesy Toasts

Servings: 8

Prep Time: 15 minutes

Cook Time: 45 minutes

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Ingredients

• For the Minestrone
  • 3 tablespoons olive or avocado oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cups butternut squash, peeled and diced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried rosemary
  • 2 (14-ounce) cans diced tomatoes
  • 4 cups low sodium vegetable broth
  • 2 cups water
  • 1 (15-ounce) can Great Northern or Cannellini beans, drained and rinsed
  • 4 ounces dried whole grain elbow pasta
  • 2 cups kale, chopped
  • 2 teaspoons lemon juice or apple cider vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
• For the Cheesy Toasts
  • 4 slices multigrain bread, halved
  • 2 tablespoons olive or avocado oil
  • 1/3 cup sharp cheddar cheese, shredded
  • 1/4 teaspoon flaky sea salt
  • 1 tablespoon fresh chives, chopped

Instructions

1. Sauté vegetables: In a large Dutch oven over medium-high heat, add oil. Cook onion for 4 minutes until translucent. Add carrots, celery, and garlic; cook 3 minutes until fragrant.
2. Add remaining vegetables: Stir in bell pepper, butternut squash, Italian seasoning, and rosemary. Cook for 4 minutes until vegetables begin to soften.
3. Simmer soup: Add diced tomatoes, broth, water, and beans. Bring to a simmer, cover, and cook for 15 minutes.
4. Prepare toasts: Preheat broiler. Heat a skillet over medium heat and drizzle bread with oil on both sides. Toast until golden, then transfer to a sheet tray.
5. Add pasta and greens: Stir pasta and kale into soup. Cook 10–12 minutes until pasta is al dente.
6. Finish soup: Stir in lemon juice, salt, and pepper. Turn off heat.
7. Broil toasts: Sprinkle cheese over toasted bread and broil 30–60 seconds until melted and lightly browned. Finish with flaky salt and chives.
8. Serve: Ladle soup into bowls and serve with cheesy toasts on the side.

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