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Autumn Harvest Minestrone With Bone Broth (Vegan Option Availabl

Bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation.

Recipe card by Heather N.Editorial by recipesvibrant · Updated October 13, 2026
Vegan
Autumn Harvest Minestrone With Bone Broth (Vegan Option Availabl

Total time

320 min

Servings

10

Calories

202.6

Category

Vegetable

Warm up your kitchen with this wholesome Autumn Harvest Minestrone. Packed with seasonal vegetables, hearty legumes, and a rich, savory broth, this recipe is the ultimate comfort food for crisp fall days. Whether you choose to use mineral-rich bone broth or keep it entirely plant-based with a robust vegetable stock, this soup offers a nutrient-dense meal that feeds a crowd.

Ingredients

Makes 10 servings

  • 2 carrots
  • 1 yellow onion
  • 1 olive oil
  • 3 garlic cloves
  • 4 broth
  • 2 beef broth
  • 2 bouillon
  • 6 vegetable broth
  • 2 1/2 baby potatoes
  • 2 1/2 zucchini
  • 1 kale leaves
  • 2 red kidney beans
  • 2 tomato paste
  • 4 diced tomatoes
  • 1 fresh thyme
  • 2/3 parmesan cheese

Method

  1. Saute onion in olive oil until tender.

  2. Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.

  3. Add herbs and salt and pepper to taste.

  4. Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.

  5. Cook on low for 4-6 hours or until carrots are fork tender.

  6. If using pasta add to slow cooker last 15-20 minutes before serving.

  7. Serve hot with Parmesan cheese on top.

Cook's notes

  • Dice your vegetables into uniform sizes to ensure they cook evenly and provide a satisfying texture in every spoonful.
  • Add the pasta or rice during the final 10 minutes of cooking to prevent it from becoming mushy.
  • Sauté your aromatics—onions, garlic, and celery—in a splash of olive oil first to build a deep flavor foundation for the soup base.

Easy swaps

  • For a vegan version, substitute bone broth with a high-quality organic vegetable stock or mushroom bouillon.
  • Swap kale for baby spinach or Swiss chard if you prefer milder greens.
  • Replace traditional pasta with gluten-free alternatives like quinoa or brown rice to make this recipe celiac-friendly.
  • Use canned cannellini or chickpeas if you don't have time to soak dried beans.

Frequently asked

Can I make this minestrone recipe vegan?

Yes! Simply swap the bone broth for a rich vegetable stock. You can add a tablespoon of tomato paste or a dash of soy sauce to maintain that deep, savory 'umami' flavor.

How long does it take to cook this harvest soup?

This recipe takes approximately 320 minutes, including prep and simmer time, which allows the seasonal vegetables to develop maximum sweetness and depth.

Can I add meat to this recipe?

Absolutely. While this recipe is designed to be vegetable-forward, you can add cooked Italian sausage or shredded rotisserie chicken during the final stages of cooking.

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