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Hearty Autumn Vegetable Soup

A comforting and filling meal perfect for cooler fall days."


Extra Virgin Olive Oil
1 medium white onion, diced
2 cloves garlic, minced
5 carrots, peeled, halved, chopped
8-12 baby red potatoes, skins on, scrubbed and quartered
2-3 small yellow squash zucchini, halved, chopped
2 small green squash zucchini, halved, chopped
1 head savoy cabbage, roughly chopped
1 (16-ounce) can petite diced tomatoes, undrained
1 (15.5-ounce) can cannellini (white kidney) beans
3 (32-ounce) cans chicken broth
1 cup Acini di pepe pasta (or orzo), uncooked
1 bunch (3-4 cups) fresh baby spinach
Fresh herbs: basil, parsley, rosemary, sage
Salt, to taste
Black pepper, to taste


Using a 6 quart stockpot, heat enough olive oil to cover bottom of pot over a medium heat. Add the onions and garlic and cook until soft but not brown. Add the carrots, potatoes and zucchinis. Cook until vegetables are slightly tender, about 10 minutes, stirring occasionally. Add the cabbage and incorporate until wilted down. Stir in tomatoes, beans and broth. Cover and bring to a slow boil. Add the pasta, reduce heat, cover and cook for 10 more minutes, until the pasta is al dente. Remove from heat. Stir in spinach, herbs, salt and pepper. Remember to taste to ensure proper seasoning.

Serve with crackers or toasted slices of a good French bread.

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