Quick Fall Minestrone

Although super easy to prepare, it was very bland. I used low-sodium chicken broth (what I had on hand), and as I forgot to buy potatoes, I doubled the amount of squash (I used frozen). In place of the orzo, I used farro, which I cooked separately and added separately for serving. A good slug of balsamic vinegar in each serving made it more palatable, but I'm not sure I want to invest the time and effort to experiment on how to improve the flavor.

I cut them into very tiny pieces. It took a lot of time. But to me, it's worth it to get lots of different things to fit into one spoonful. Everything was cooked in 3 + 7 minutes, but I left it on stove to cool for 90 minutes to cool the pot before storing. The residual heat undoubtedly continued to cook everything for a little while.

Delicious. Added and extra 1/2 cup broth and a tablespoon of tomato paste per other reviewers. Better the next day!

Used 8 cups of broth (just 2 of those square larger sized broth containers) and 1/2 a can or so of tomato paste like others suggested. I was distracted when making this and actually added all the ingredients together (except the onion and garlic). Turned out fine I think. Used left over kale for kale chips (chop, put on parchment lined baking sheet, drizzle EVOO and sprinkle salt at preheated 350 oven for 12-15 min). Delightful little snack :)

This was just ok, a bit bland though. I used chicken broth and herbs de provence instead of the oregano. I think tomorrow I'll add some bacon bits on top along with the parmesan. Sliced turkey kielbasa would be a good addition and would only raise the calories a bit. Can you tell we are not vegetarians? LoL...

I've made this soup quite a few times and my family loves it. It's a great way to get them to eat butternut squash. I've recently found the squash in the frozen section and it is perfect for this recipe. I substitute fresh spinach for the kale since I find kale to be a bit bitter and I use small navy beans for the beans. Always tastes great!

I really liked this soup - such yummy flavors! I made the recipe as stated - the only thing I tweaked were the spices. I omitted the salt - since I used canned veg broth - the sodium was already through the roof! I added Italian seasoning and a dash of red pepper. I agree with other reviews that it could use more broth. I added a little water - but could have used more broth. I also cooked it longer than the recipe stated. Really enjoyed. Liked the fresh grated Parmesan cheese on the top - served with fresh baked bread.

This was very good and quite filling. The recipe lends itself to adaptations and is very forgiving. There was a fair amount of chopping involved, but if you do some in advance, it goes together quickly. I did up the garlic to 4 cloves because I think one can never have too much garlic! I substituted spinach for the kale and Italian seasoning for the oregano. I used Israeli couscous instead of orzo because that's what I had. I also heeded the advice here and used 8 cups of broth, as well as added a half can of tomato paste and half cup of red wine with the beans. Keeps and reheats well. Haven't frozen it, but think it would be okay.

We loved this recipe! I used 8-9 cups of vegetable broth and a small sweet potato instead of the baking potato. After adding the other 6 ingredients;I brought it to a boil and then simmered it for 8 min. I then added one small diced zucchini and yellow squash,one 6 oz. can of tomato paste,and one16 oz bag frozen diced butternut squash. Also, I added a 5 oz. container of organic baby kales,one cup of orzo,several dashes of ground red pepper,and a few sprigs of thyme and rosemary along with the beans. I let this simmer another 12 minutes. After we dished up the minestrone I added a dash of some lavender balsamic vinegar (although any balsamic would do). That was the finishing touch that it needed! We will be having this a lot this winter!!

Really great recipe. It did require lots of work, but in the end it was worth it. I made a couple of changes based upon what I had on hand. I exchanged zucchini for the green beans and spinach for the kale. Would definitely make this again.

Very good soup!

This was pretty tasty. I did need to add more seasoning and it did look like it could use more broth.

This is the best soup! It is so good for the chilly fall days. It is easy to prepare and very filling. My daughter and I just loved it. It is a new favorite. We will be making it often. Thanks.

This soup is sooooo yummy! It is filling and flavorful. I had left overs two days in a row.

We really enjoyed this. It was thick; we may have added too many veggies but it needed more broth and a little more salt. I also substituted zucchini for the green beans; added them with the spinach (which I used instead of kale) so they wouldn't get too soft. I think I simmered it a bit too long (around 40 min or so) because I felt the squash was too mushy. I used almost a cup of orzo; it seemed like a lot so will do 1/2 cup next time. Will definitely make again.

I loved this soup! but used one can of chicken stock replacing one veggie stock, added some zucchini cut up, used red potatoes with skin (all I had) some fresh rosemary from my garden, also substituted spinach for Kale then finished with some red wine... It was really good, thick and rich and a hearty meal with the parmesan cheese on top and fresh hot baguette bread! Will make it many times over, husband loved it also.

I love butternut squash and this was delicious and easy. I used spinach instead of Kale and the orzo was wonderful. A definite repeat.

Super easy and quick to make and the whole family LOVED this soup! I added quartered zucchini at the end (because it tends to get mushy) instead of green beans because of taste preferences. I also had spinach on hand and substituted that for kale. My 17 month old kept asking for more of this soup and ate three bowls right after I made it! The orzo is a great pasta for this soup! We will make this often! It's a great way to get your veggies in, too!

Very quick, easy, and delicious soup! I decided to add some corn instead of green beans, and spinach instead of kale. But the orzo and beans with the veggies make for a very healthy and hearty soup. I definitely recommend it.

Easy, yummy and healthy. My 1 year old loved it. My 4 year old wouldn't touch it. I used frozen collard greens instead of kale, and served it with whole wheat baguette with garlicky hummus. It was a hearty and filling vegetarian meal.

Great fall recipe! We love a good minestrone, and this one is a nice twist!

Hearty, filling, tasty, and, oh yes, quick & easy! Minestrone is one my favorite soups; this one's a winner!

I made this Saturday for my husband and I and thankfully read alot of reviews before making. First off cooking time needs to be extended alot unless you want to crunch. I simmered on stove for a few hours and added kale and cooked pasta at end. I did add the red pepper flakes,can of tomato paste,cayenne,red wine as suggested in other reviews and additional broth but thought it was still not enough broth. Great flavor in broth.

We thought this was really good! We left out the green beans, but made it as-is otherwise. There was a decent amount of chopping, but it was very easy after that. It could use a little more flavor (maybe more onion and/or garlic?), but it was really delicious overall!

Good! Light but hearty. Before adding the veg to the broth I tossed a couple of rosemary sprigs into the broth and boiled them for a while and then removed them. This added nice flavor. I couldn't find good fresh green beans and was lazy and omitted the carrot, but I didn't miss either. I did add zucchini, which I'd do again. The squash is really the star of this dish. I think next time I'll try adding some fresh sage. A keeper!

This was really good, a wonderful soup for a cold fall evening. I couldn't find kale so I used baby spinach. I cut the vegetable broth down to 4 cups and used some chicken and beef broth that I already had, added an 8-oz can of tomato sauce and some zucchini from my garden. Instead of buying orzo I used some penne that I already had. Even my super-picky 5-year-old son loved it!

Question - How can the potatoes, carrots, beans cook in 3 minutes, are they all still raw when the soup is served?

This was pretty good, although it needs to be tweeked a bit. I added 1/2 can of tomato paste and 2 more cups of broth, but I felt like it needed a bit of zing. Maybe a jalapeno. My husband absolutely loved it. We had oven-warmed, garlic sourdough bread w/ it. I'll probably make it again.

This is indeed a simple, quick and delicious soup. I did not have butternut squash so I used a yam, which turned out very well. I added lots of zucchini and yellow squash from my garden. I added Spike seasoning, cayenne pepper, red pepper flakes, and garlic and onion powder to pep up the broth. It's a great base recipe to use up extra garden veggies!

Thought this was really exceptional. I cut back on the kale by half and added two more cups of broth, and it came out perfectly! Everyone in my book club raved about it. Such a great meal to make when you are simultaneously entertaining guests, because you can pre-chop everything in advance and just throw it in the pot when it is time to cook. I served it with a green salad and crusty french bread.

A decent, meal-type soup. I especially like the kale and squash. I'd make this again, although it is not

I have been making this soup for years. It's so healthy. I do add one tablespoon of tomato paste once the onions and garlic are cooking and 1 - 8oz. can of tomato sauce. The tomato gives the broth a richer flavor.

We have made this recipe 15+ times. My whole family enjoys it, as has our company. Like other readers, I use 2 extra cups of broth (chicken), 1 full cup orzo and chard instead of kale. Fortunately, Whole Foods sells pre cut butternut squash, because this already takes quite some time. We often use frozen green beans too.

I made this soup for my book club group. A very good soup. I really liked the butternut squash which I had never cooked with before. The orzo was also a very nice addition. I would definitely make this soup again. I made the day before and re-heated/served this soup from a crock pot.

I agree with most the comments. Overall, loved the soup as did my husband (though, he wanted a little meat). I also added the tomato paste at the end recommended by someone else's post and I am glad I did. Served with warmed Garlic Loaf I bought. Did take a while to chop up all the veggies but a little teamwork got the job done.

It was fantastic..super easy, quick, and healthy! I even slurped up the broth in the bottom of my bowl when i was done!

SO GOOD!! I leave out the Kale, or use french cut beans sometimes but this NEVER fails me!! So Yummy!!!!

This is the best soup I have ever made. I have made several minestrones over the past few years, and they are all good, but this one was outstanding. My husband and children raved. I made one addition which I feel is essential; I added 1/2 can of tomato paste right at the end. It adds body, flavor and color. I also added about a cup of additional liquid, including a generous splash of red wine, when I added the pasta. I used giant couscous instead of the orzo which was tasty and fun! This is a healthy and filling soup for a cool fall night, and if you have a little help chopping vegetables, it doesn't take long at all. Enjoy!

This was a great and quick recipe: chop, add, and let boil - great time saver. I love how the butternut squash really gave it a unique and fall-like flavor. I really like spinach, so I substituted spinach for the kale (one frozen block works great!) and I also doubled the orzo because I like my soup a bit more stew-y. It was absolutely fabulous, athough it makes a lot. I called a friend in for leftovers!

As suggested here, I omitted the potatoes and used turnips. I also used veggie broth, chicken broth, and beef broth. And to spice things up a bit in the south Texas flair, I also used some adobe seasoning and some cilantro. I must say it is quick if you prepare everthing in advance. It did take me about an hour to peel the squash and turnips, cut the beans, onions and garlic, etc. But once in the pot, it is quick. And my wife and I loved it. Serve with some rustic bread and garlic spread or basil pesto or tomato bruschetta. YUM I have saved the receipe along with my modifications.