Autumn-Inspired Minestrone Soup with Sweet Potato and Fresh Kale
A cozy bowl of Autumn-Inspired Minestrone, packed with roasted veggies, hearty pasta, and fresh kale—perfect for welcoming soup season in style.
If you’ve never made minestrone from scratch, this recipe will have you wondering why you ever reached for the canned stuff. With cozy autumn flavors and hearty roasted vegetables, this version is a nourishing, soul-warming twist on the classic. Sweet potato, yellow squash, zucchini, and a handful of fresh kale take center stage in this seasonal spin. And the secret weapon? Roasting the veggies beforehand to bring out every bit of their natural sweetness.
I especially love this one because it’s the perfect way to use up random produce hiding in your fridge’s crisper drawer. Flexible, forgiving, and full of fall vibes, this soup deserves a spot in your weekly meal rotation. Bonus points for Palmetto Gardens kale, which I always keep on hand, it's one of the most nutrient-dense greens out there, grown right here in the U.S. for three generations and counting.
Why You’ll Love This Recipe
Cozy, nourishing, and perfect for fall
Roasted vegetables for extra flavor
One-pot, meal prep friendly
Dairy-free and vegan
Ingredients You’ll Need
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 6
4 tbsp olive oil, divided
1 medium white onion, diced
1-2 tbsp minced garlic
2 tbsp tomato paste
1 (28 oz) can San Marzano tomatoes
4 cups water + 3 tbsp veggie bouillon or use 4 cups veggie stock
1 medium yellow squash, cubed
1 medium zucchini, cubed
1 medium sweet potato, cubed
1 tsp each: onion powder, garlic powder, salt, and black pepper
1 (16 oz) can white chili beans or butter beans, lightly drained
1.5 cups dry ditalini or other small pasta
2 cups fresh chopped kale (like Palmetto Gardens)
Dairy-free parmesan, for topping
How to Make It
Step 1: Roast the Veggies
Preheat oven to 400°F. Toss cubed squash, zucchini, and sweet potato with 2 tbsp olive oil and the seasoning mix. Spread on a baking sheet and roast uncovered for 30 minutes, stirring halfway through.
Step 2: Start the Soup Base
While veggies roast, heat remaining olive oil in a stockpot over medium heat. Sauté onion and garlic until soft and translucent. Stir in tomato paste and cook 2 minutes more.
Step 3: Build the Broth
Add canned tomatoes and break them up with a fork or masher. Stir in the water + bouillon or veggie stock. Bring to a boil.
Step 4: Add Pasta + Beans
Add dry pasta and lightly drained beans. Stir and let cook at a gentle boil for 10 minutes, until pasta softens.
Step 5: Wilt the Greens
Add chopped kale and gently fold into the soup until just wilted. Turn heat to low.
Step 6: Finish + Serve
Add roasted veggies to the soup and adjust seasoning to taste. Simmer 5 more minutes. Ladle into bowls and top with dairy-free parmesan.
Storage Tip
Store leftovers in mason jars in the fridge for up to 2 weeks. Add a splash of water when reheating if it thickens.
Final Thoughts
This cozy bowl of minestrone is everything I love about fall cooking, nourishing, simple, and full of flavor from ingredients that are already hanging out in your kitchen. The roasted sweet potatoes and fresh kale add a depth that takes it far beyond the canned stuff, and using ditalini pasta gives it that hearty, comforting feel. Whether you’re meal prepping for the week or just craving something warm on a chilly night, this recipe is a solid go-to. Don’t forget to top it with dairy-free parmesan and a hunk of crusty bread on the side—you’ve earned it.