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Autumn Minestrone Soup

5 star Avg. rating 5 from 111 votes.

Recipe Information

Recipe Created By: Lynda Mitchell


2 medium onions, chopped
2 tsp salt
1/4 cup olive oil
2 cloves garlic, pressed or minced
4 stalks celery, diced
4 medium carrots, peeled and diced
5 cups peeled and cubed potatoes
1 1/2 tsp dried oregano
1/2 tsp freshly ground black pepper
1 1/2 bags baby spinach
9 cups rich chicken broth
1 medium butternut squash, seeded and cut bite sized
2 15-19 oz cans canellini (white) beans, rinsed and drained


Heat oil over medium high heat, add onions and garlic and sautee for five minutes.

Add the celery, potatoes, squash, carrots, oregano, salt, pepper, and chicken broth. Bring to a boil, then turn to low and cook about 10-15 minutes until vegetables are tender.

Add baby spinach and beans, stir to mix and serve when spinach wilts. Serve while hot.


This is adapted from the Autumn Minestrone Soup recipe on the Web site.


Use homemade chicken broth or verify that canned variety is safe for your needs.