fall soup recipe

Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This homemade recipe tastes just like the Olive Garden version and is loaded with healthy vegetables and hearty beans.

Instant Pot Minestrone Soup

onion (, about 1/3 cup, diced)

garlic (, minced)

carrot (, about 1 cup, chopped)

celery (,

basil

oregano

thyme

tomato paste

bay leaf

carton (, 4 cups low sodium vegetable broth)

dry uncooked small shell pasta

zucchini

beans

baby spinach (or kale) (, chopped (optional))

balsamic vinegar (,

Parmesan cheese (,

parsley (, finely chopped, for garnish (optional))

Instant Pot (, I have a 6 Quart DUO-Plus)

Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water and dry pasta.

Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.

After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure.

Once the pressure is released, open the lid and add zucchini, kidney beans and cannellinibeans. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach (kale) and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.

Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

FOR THE INSTANT POT VERSION:

In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.

Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.

Add basil, oregano, thyme and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans and cannellini beans.

Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.

Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach (kale) and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.

FOR THE STOVETOP VERSION:

A hearty and delicious vegetarian soup that is filling and nutritious. Ground nutmeg and apple give a sweet and warm taste to this amazing soup.

Creamy Butternut Squash and Apple Soup

Tbsp salted butter

onion (diced)

tsp nutmeg (ground)

Kosher salt

butternut squash

apple (Gala, cored, chopped)

vegetable broth

milk

half and half

Preheat oven to 350'F. Place squash chunks on a baking sheet and bake for 20 minutes.

In a Dutch oven melt butter. Add onions and cook until translucent. Sprinkle in nutmeg, and salt.

Add squash, vegetable broth, and apple pieces, and simmer for about 10 minutes.

Add milk, half and half, and cook for 30 &nbsp;minutes until the squash and apples are completely tender.&nbsp;

Using an immersion blender, puree the soup until smooth.

Garnish with chives and serve with crusty bread.&nbsp;

There&#39;s nothing like Fall soups to help ease the transition from summer. Root Vegetable Soup  - loaded with squash, sweet potato, turnip, celeriac, carrots, barley and onions - is the perfect segue into Fall. Nutrient-rich, low calorie and, most importantly, absolutely delicious. 

Root Vegetable Soup

olive oil

sweet onion, chopped ((about 1 1/2 cups))

garlic cloves, minced ((2 tsp))

water or vegetable stock (or broth) (Note 2)

pearl barley, rinsed (Note 3 on optional soak)

black pepper

salt

dill leaves (optional)

baby spinach, roughly chopped

Optional Garnishes: Homemade croutons (Note 4), Parmesan cheese, squeeze of lemon juice, drizzle of olive oil, chopped fresh herbs.

SAUTE AROMATICS AND VEGETABLES: Heat oil or melt butter on medium heat in a large soup pot. Add onions and sauté 5 minutes until translucent. Stir in garlic for 30 seconds. Add root vegetables and stir for another 3 minutes.

SIMMER SOUP: Add broth (or water), barley, thyme, salt, pepper and dill (if using). Bring to boil, cover, then reduce heat to low/ Simmer for 30-40 minutes until vegetables and barley are soft and tender, but not mushy. Soup will thicken on standing or in fridge overnight. If too thick, add a little bit of water or broth.

FINISH AND SERVE: Stir in spinach for 1 minute to let it wilt. Taste and adjust seasonings, adding more thyme, salt, dill etc as you like. Ladle soup into bowls and serve with crusty warm bread, homemade croutons (Note 4). grated Parmesan cheese, a drizzle of olive oil or a couple drops of lemon juice,

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603388175/f2ffbepj1cccz0dvs3z8.mp4

Root Vegetable Soup with Barley - a soup or meal in a bowl. several good shortcuts without compromising taste. Delicious comfort food.

Root Vegetable Soup with Barley VIDEO

Top 3 fall soup recipe recipes from across the web

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Instant Pot Minestrone Soup

Creamy Butternut Squash and Apple S...

Root Vegetable Soup

Top 3 fall soup recipe recipes from across the web

The most viewed fall soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Minestrone Soup

Creamy Butternut Squash and Apple S...

Root Vegetable Soup

The most viewed fall soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine