Pumpkin Minestrone
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Simply Scratch · by Laurie McNamara★ 5.0 (1)

Pumpkin Minestrone

NUTRITION · PER SERVING75M COOK
CAL 18%·PRO 33%
CARBS 42G46% OF CAL
8G FIBER26G OTHER8G TOTAL SUGAR
FAT 14G34% OF CAL
4G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty fall minestrone loaded with roasted pumpkin, beans, pasta, and vegetables in a tomato broth. Cozy and satisfying with Italian herbs and aromatics.

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Nutrition & ingredients

Ingredients

serves 10
  • 3 cups peeled and chopped pumpkin
  • 2 teaspoons olive oil (or avocado oil)
  • 4 ounces diced pancetta
  • 2 cup diced carrots
  • 2 cups diced celery
  • 1 large yellow onion (diced (about 2½ cups))
  • 4 cloves minced garlic
  • 2 teaspoons chopped fresh thyme
  • 1½ teaspoons chopped fresh rosemary
  • 1 teaspoon rubbed sage
  • 2 teaspoons kosher salt (plus more as needed)
  • 28 ounces canned fire-roasted tomatoes
  • 6 cups low-sodium chicken broth (up to 8 cups if needed)
  • 1 parmesan cheese rind
  • 1 dried bay leaf
  • 15 ounces canned kidney beans (rinsed and drained)
  • 15 ounces canned great northern beans (rinsed and drained)
  • 6 ounces dried pasta
  • 5 ounces chopped fresh kale
  • 1/2 cup dry white wine (like chardonnay or sauvignon blanc)
  • freshly ground black pepper (to taste)
  • grated parmesan cheese
  • basil oil (or sub with pesto )
  • crusty bread (optional)
PREP
25M
SODIUM
1424MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.