Butternut Minestrone with Sage, Chickpeas & Chard

Butternut Minestrone with Sage, Chickpeas & Chard

Vegan butternut minestrone is a relaxing Fall spin on a timeless soup. It’s completed with chickpeas, chard, hearty herbs, and entire grain pasta.

An overhead shot of a bowl of butternut minestrone with chickpeas and chard, set on top of a grey linen tablecloth.

A head on shot of chard plants in a raised garden bed.

An overhead shot of ingredients for butternut minestrone on a dark wood cutting board.

My partner is attempting a 100% plant-based diet plan from now up until Christmas. He is a dedicated omnivore, however he gladly consumes whatever that I make. I feel blessed to have him in my life, however I’m likewise simply grateful that he’s not a choosy eater haha. I’m likewise actually happy with him for devoting to this way of life modification for a bit. Given, my capability might make things a bit simpler, however it’s still a little a leap– specifically throughout the prime holiday and all of the conventional home cooking that he’s utilized to.

Thick tomato-y stews and soups are practically ensured to be a struck with him, so besides a green shake and an evacuated grain bowl for a work lunch, this butternut minestrone is the very first thing I correctly made him on this plant-based journey. More exceptional tomato-based soups and stews: Cauliflower, Chickpea & Kale Pot, Smoky Chickpea, Cabbage & Lentil Soup, and a Spicy White Bean Stew with Potatoes.

It has all the normal minestrone bits like garlic, chili, tomatoes, and stacks of veggies, however I offer it a couple of autumnal twists with diced butternut squash, great deals of sage, and sliced chard for a touch of green. Familiar, however still amazing!

Side by side: all prepped and chopped ingredients for a butternut minestrone in little bowls set in a baking sheet. The other photo shows the vegetables for the soup being sautéed in a Dutch oven.

Chopped chard being added to a pot of red soup in an off-white Dutch oven.

A head on shot of an off white Dutch oven with chard spilling out the top. The pot is set on a wooden cutting board in front of a kitchen window.

An overhead shot of butternut minestrone with chickpeas and chard in an off-white Dutch oven, set on top of a grey linen tablecloth. There is a bread basket nearby.

An overhead shot of butternut minestrone with chickpeas and chard in white bowls, set on top of a grey linen tablecloth. There is a bread basket nearby. The bowls are garnished with a sprinkle of nut-based “Parmesan”

Butternut Minestrone with Sage, Chickpeas & Chard

Vegan butternut minestrone is a relaxing Fall spin on a timeless soup. It’s completed with chickpeas, chard, hearty herbs, and entire grain pasta.


Course Main Dish, Soup, Stew Diet Plan Vegan, Vegetarian

Servings: 8

Author: Laura Wright

Active Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, little dice
  • 1 medium carrot, little dice
  • 1 tablespoon minced fresh sage
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon dried chili flakes
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 3 cups small-diced butternut squash ( about 1/2 of a small-medium butternut)
  • 1 medium zucchini, little dice
  • 1 15oz can chickpeas, drained pipes and washed
  • sea salt & ground black pepper, to taste
  • 1 29oz can crushed tomatoes
  • 7 cups veggie stock
  • 1/2 cup dry, little pasta ( I utilized orzo)
  • 1 lot chard, sliced


  • In a big, (5.25 quart or bigger) heavy pot, heat the olive oil over medium-high heat. Include the onions and carrots to the pot and stir. Saute up until onions are beginning to end up being clear and soft, about 3 minutes.
  • Include the sage, thyme, chili flakes, garlic, and tomato paste to the pot and stir. When the tomato paste is equally dispersed and the garlic is aromatic, about 30 seconds, include the butternut squash, zucchini, and chickpeas. Stir to integrate. Season the veggies kindly with salt and pepper.
  • Include the crushed tomatoes and veggie stock to the pot. Cover the pot and bring it to a boil. Then, simmer the soup up until the butternut squash pieces hurt, about 20-23 minutes. Include the pasta to the soup and continue simmering up until pasta hurts and prepared through, about 10 minutes.
  • Include the sliced chard to the soup and location the cover on the pot. Let the soup simmer up until the chard is wilted and brilliant green, about 2 minutes. Examine the soup for flavoring. Serve the butternut minestrone hot with drizzles of olive oil, additional chili flakes, newly ground black pepper, sprays of vegan “parmesan”, or fresh bread.


  • I picked orzo for my pasta here, however little shells or dittalini would be fantastic. I discover that when including pasta to soups, it is very important to stir often since it can begin adhering to the bottom of the pot if you leave it too long.
  • I would have included a sliced stalk of celery to this, however surprise! My garden celery was a little woody and not the tastiest. The soup is fantastic in any case;-RRB-
  • Generally I like to utilize the chard stems in the exact same meal that I’m utilizing the leaves, however I ‘d avoid it here. The sliced up stems would make this watery and would not actually contribute anything to the soup. Conserve the stalks for a stir fry, a blended juice if you enjoy that, and I have actually seen dishes that include marinading the stems too!

Program Conceal 50 remarks

  • Karlie Kashat

    This appearance fantastic. Excellent on your male! I have actually been wishing to do a “100 day objective” aka last 100 days of the year concentrated on meditation and journaling. I read Instinctive Being right now and actually enjoying it! Reply

  • june

    This dish sounds warm, wholesome, filling, simply the ideal introduction to the cool weather condition dishes our bodies yearn for.
    I would recommend “The Conscious Kind” podcast, Rachel Kable Reply

  • Amanda

    I enjoy the chickpea and rice stew in your book, so I picture this is going to be simply as scrumptious!

    I like Katie Dalebout’s Let It Out book for journaling triggers. It actually assisted me previously this year to open some huge blocks that have actually resulted in a respectable duration of squashing it.:-RRB- Reply

  • Kris

    For the spiritual: The Next Right Thing podcast with Emily P. Freeman. Thank you for the dish, it looks beautiful! Reply

  • Lanie

    I enjoy that you have a container of tasting spoons on your counter! This soup looks so excellent, and I will be attempting it quickly. Love whatever I have actually made from your beautiful cookbook, so this will be as tasty, I make sure. Thank you for all you do! Reply

  • Carrie

    I look so forward to making this.

    And when it comes to the, “what’s next” concern … neglect that pressure and follow your inner guide. I believe the concept there constantly needs to be something “next” or “much better” is so harmful. It’s not healthy.

    You are an artist of food, an enthusiast of a healthy world and a dish developer and sharer. You have actually released a fantastic cookbook that is so gladly gotten. You keep a blog site we follow with enjoyment. You’ve assisted individuals like me and my family/friends discover scrumptious methods to deprioritize meat and focus more on homemade, seasonal, plant-based, restaurant-worthy food … what more does there require to be unless YOU feel an inner-call to pursue it?

    Keep journaling and dreaming and if this is “all” you ever do … it’s quite freakin’ fantastic and impactful!

    Thank you for all you do. Our household consumes much better and much healthier (and particular eaters aren’t so particular any longer) since of you!

    True blessings as we head into 2018. Reply

    • Louise

      2 thumbs as much as all you’re stating! Reply

  • Rachel @Clean Consuming for the Non-Hippie

    Sage + butternut– count me IN!!!! Reply

  • Laura

    The 4 contracts, by Don Miguel Ruiz Reply

  • dana

    um YES. This is sensational. WANT!! Reply

  • Deborah

    CRUSH IT! ACCOMPLISH! Success constantly sounds so violent! Often it’s excellent to simply carefully Wing It.:-RRB- I liked this post. And this minestrone is beautiful. Thank You !! Reply

  • Laine

    This minestrone looks definitely scrumptious, Laura! The podcasts that I have actually discovered motivating are Excellent Life Job, The Dynamic Program and On Being with Krista Tippett. At the minute I read Autobiography of a Yogi which I discover actually motivating. Best of luck with your inner journey.:-RRB- Reply

  • Sue Lyn

    hi Laura,
    I reside in West Sussex in the U.K. i delight in making and reading your dishes quite.
    i would state briefly that to discover deep spiritual significance in one’s life, jw.org is a terrific location to begin.
    wanting you an excellent day, and a worthwhile journey,
    best desires
    Take Legal Action Against Lyn Reply

  • Sarah

    Made this last night and it’s SO scrumptious. Utilized a mix of greens rather of simply chard Reply

  • Sarah

    Made this last night; its amazing! The fresh sage and thyme make it even much better; I have actually never ever out fresh sage on anything, and now I’ll constantly wish to. Can’t wait to make once again! Reply

  • Maria

    Oh my gosh! This seeks to crave. I liked minestrone soup as a kid. The chard in your garden is so excellent!! Chard is among my outright preferred foods so I am constantly on board for including it to anything and whatever. I want that the chard I grew looked as fantastic as the chard you grow though:-RRB- Reply

  • Rebecca

    I’m constantly enjoying the garden/veggie images, and how your chard looks so healthy and dynamic! On the mindfulness front, I just recently ended up Paradise in Plain Sight by Karen Maezen Miller. If you have not read it currently, you may delight in offered your connection to the land/garden:-RRB- Reply

  • Aria

    This looks delicious and scrumptious!! Thank you for the dish. Reply

  • Sandra Lea

    Made this soup today and it is scrumptious, best for fall. It makes a big quantity which is fantastic for big households or business and for me, freezing it for lunches. Reply

  • Alexa

    Among my good friends did a 365-day picture job one year, and she influenced me to do it the next year. Generally, beginning on January 1, you take one picture a day for a complete year. Since I’m an author, I likewise kept a journal where I ‘d quickly explain each picture and what day it chose. That was a job that I discovered actually cool, and I have actually reviewed it once again and once again; it actually permitted me to see the examples I focused my energy and time on, review what was very important to me, and recognize where there were spaces or missing out on pieces. It’s a long-haul job, however one I discovered to be effective. Reply

  • Florisch

    I am speechless …
    Love your male and “feed” him like an excellent food lover. So beautiful … a lady likes a guy … what a thrill!How incredible!
    He will enjoy it, and likewise you.
    Exact same I finish with my better half for some years, still attempting to go (30 years) to vegan.
    Attempting, and continue attempting. Pleased I continue enjoying her.
    Thanks for your message to the world Laura. Continue publishing!

    Ype, Netherlands, Europe Reply

  • Kelsey @ Calming a Food Geek

    This soup is beautiful Laura! And I enjoy reading your words on requiring time to consider what’s next. I continuously discover myself doing that to comprehend if I’m actually heading where I wish to go. Best of luck with the deep ideas! xoxo Reply

  • Sonja Haag

    I can truthfully state that I enjoy you … the individual you are, the method you believe and interact and the care you take with whatever you do. This post resonated with me a lot. I will move profession energies, having actually worked as both a wedding/portrait professional photographer and individual chef for over 8 years. I chose to narrow concentrate on cooking and feeding individuals and will be biding farewell to myself as an expert photographer. Something I understand is the ideal option, however is likewise frightening and unfortunate and difficult and I have actually been allowing the ‘animosity, tension, overthinking, insecurity, cynicism, and other interruptions’. Particularly the diversion of cash.
    Thank you for the pointer to take it a day at a time, not requiring to be constantly drilling another person’s concept of success into myself.

    Sonja Reply

  • Sussi

    Hi Laura,
    Another fantastic dish! Ah the ‘what next’ concern … I am constantly asked that concern– after art tasks, research study and my PhD– I utilized fuel the stress and anxiety which altered the authentic enjoyment of the ‘what next’ invite into fear. Now I offer a little smile with a twinkle in my eye, fast raise of the eyebroes and state ‘hmm constantly lots to pick from– still believing– I’ll keep you published’.
    Have you thought about having an exhibit of your photos? For the record I would absolutely acquire a big copy of ‘velvety french lentils w/mushrooms + kale’ … simply believing aloud
    thanks for your imagination– constantly Reply

  • Christina

    I love soup season. And your food photography makes this soup appearance especially mouthwatering! I enjoy the abundant colors and tastes going on here. Gim me Gim me! Reply

  • Tiana Matson

    This dish looks fantastic, I wish to make it without dried chili flakes. I am questioning how it appears like. Reply

  • Denise

    This soup is wonderful and the balance of tastes is best. A struck with the household … It’s currently been asked for ski lunch this winter season (in a thermos). I included a spray of sage leaves crisped in brown butter … Love sage! Reply

  • Kelsey

    Do you believe this would be excellent with hot pepper shells made with cayenne? I require to utilize them and believed possibly it would work? Reply

    • Laura

      Kelsey, by hot pepper shells, do you indicate a shell-shaped pasta? If so, I believe they would be fantastic in here– an excellent counterbalance to the sweet butternut squash.
      – L Reply

  • Maya

    I can’t put my finger on what it is, however these images are especially beautiful! It must be the quality of light, the colour combination, possibly the comfort aspect? Anyways, enjoy your frame of mind and writing, enjoy this dish, sending out hugs xx Reply

  • Smadar

    Oh male this was excellent!!! Particularly the soft chickpeas with all those chunky veggies which spicy, salty, slightly sweet broth … incredible dish as constantly:-RRB- Reply

  • Greg

    I’m likewise a guy and cutting down the meat and opting for an increased veggie diet plan. I simply made this dish for my better half and I, this dish is incredible! Super delicious and one we will definetely review once again. Really cost-effective likewise. Well done Reply

  • Elizabeth

    I simply made this tonight and it is fantastic! The mix of tastes and textures makes it a lot more than simply another tomato-based vegetable soup dish. I was yearning a soup like this, however typically wind up sensation “meh” about the ones I have actually attempted. This one, however, will be my stand-by from now on! Thank you for sharing! Reply

  • Cyndi K

    Truly enjoyed this twist on minestrone. Thanks Laura! Reply

  • Chrissie

    I made this dish last weekend. It was definitely scrumptious!. Reply

  • Janel Barthe

    Yes, yes, to the photos! Wish to make make this soup, can I utilize diced tomatoes rather? Squashed tomatoes too acidic for my household. Any other replacement concepts invite too Reply

    • Laura

      Hello There Janel! Yes, diced tomatoes would be great here. The soup may be a touch more watery/less rich-seeming, however the flavour will be essentially the exact same:-RRB-
      – L Reply

  • Molly Bollier

    This soup was simply wonderful! Warm and nourishing and scrumptious. I utilized frozen, cubed butternut squash so it came together rapidly. Thank you! Reply

  • Jess

    Thank you for the exceptional dish! We will be consuming this all week for lunch Reply

  • Samantha

    I have actually made this dish often times now and eagerly anticipate it each time I get a butternut squash! Thank you for this terrific dish. Delicious! Reply

  • Britt

    Any concept if this freezes well? Reply

    • Laura

      Hello There Britt,
      This soup would absolutely freeze well. I ‘d leave the chard out and simply include it as soon as you thaw and reheat the soup.
      – L Reply

  • LS

    A little late to this dish, however this is a remarkable minestrone! Going on our weekly rotation. Thanks for another winner Laura

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