Harvest Minestrone with Potato Dill Dumplings
Warm, hearty, and brimming with seasonal vegetables, Harvest Minestrone with Potato Dill Dumplings is the ultimate comfort food for chilly days. This rustic, veggie-packed soup features a medley of fall favorites like butternut squash, kale, zucchini, and cannellini beans, all simmered in a fragrant broth scented with oregano and thyme. The real showstopper, however, is the tender potato dill dumplings that float to perfection in the pot, adding a satisfying, herbaceous twist to the classic minestrone base. Ready in just over an hour, this cozy one-pot meal is ideal for busy weeknights or casual gatherings, and it’s easily customizable with a sprinkle of Parmigiano-Reggiano for an extra touch of indulgence. Nutritious, flavorful, and family-approved, this recipe is a celebration of fresh, seasonal ingredients and comforting textures.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrot, diced
- 2 stalks Celery, diced
- 3 cloves Garlic cloves, minced
- 1 medium Zucchini, diced
- 2 cups Butternut squash, peeled and diced
- 14 ounces Canned diced tomatoes
- 6 cups Vegetable broth
- 1 15-ounce can Cannellini beans, drained and rinsed
- 2 cups Kale, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Russet potatoes, peeled and boiled
- 1 cup All-purpose flour
- 1 large Egg
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Baking powder
- 0.25 cup Parmigiano-Reggiano, grated (optional)
Instructions
Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the zucchini, butternut squash, diced tomatoes (with their juices), vegetable broth, dried oregano, dried thyme, salt, and black pepper. Bring to a boil, then lower the heat and let simmer for 20 minutes, until the squash is tender.
While the soup is simmering, prepare the potato dill dumplings. Mash the boiled potatoes in a large bowl until smooth.
Mix in the egg, chopped dill, baking powder, and Parmigiano-Reggiano (if using). Gradually add the flour, mixing until a soft, sticky dough forms.
After the soup has simmered for 20 minutes, stir in the cannellini beans and kale. Allow the soup to cook for another 5 minutes.
Using a teaspoon, scoop small dollops of the dumpling dough and drop them gently into the simmering soup. Repeat until all the dough is used.
Cover the pot and let the soup cook for an additional 10 minutes, allowing the dumplings to cook through and puff up.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Ladle the minestrone into bowls, ensuring each serving gets a fair share of the dumplings. Serve hot and garnish with extra dill or grated cheese, if desired.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 1180 mg | 51% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 11.3 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 249 mg | 19% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1612 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
