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.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 3

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.

Step 4

While the soup is simmering, prepare the potato dill dumplings. Mash the boiled potatoes in a large bowl until smooth.

Step 5

Mix in the egg, chopped dill, baking powder, and Parmigiano-Reggiano (if using). Gradually add the flour, mixing until a soft, sticky dough forms.

Step 6

After the soup has simmered for 20 minutes, stir in the cannellini beans and kale. Allow the soup to cook for another 5 minutes.

Step 7

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.

Step 8

Cover the pot and let the soup cook for an additional 10 minutes, allowing the dumplings to cook through and puff up.

Step 9

Taste the soup and adjust seasoning with additional salt and pepper, if needed.

Step 10

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

Serving size	(4112.3g)

Amount per serving	% Daily Value*
Calories	2931.0

Total Fat 84.5g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 12.3g
Cholesterol 275.1mg	0%
Sodium 7974.8mg	0%
Total Carbohydrate 454.4g	0%
Dietary Fiber 77.2g	0%
Total Sugars 65.9g
Protein 115.1g	0%

Vitamin D 53.8IU	0%
Calcium 1887.0mg	0%
Iron 32.7mg	0%
Potassium 10339.4mg	0%

*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.

Source of Calories

Fat: 25.0%

Protein: 15.2%

Carbs: 59.8%