Winter Minestrone Butternut Squash Kale (Printable)

Hearty Italian soup with butternut squash, kale, beans, and pasta in rich tomato broth.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 small butternut squash (approximately 1.5 pounds), peeled and diced
07 - 1 medium zucchini, diced
08 - 1 cup chopped fresh kale, stems removed
09 - 1 can (14.5 ounces) diced tomatoes, with juices

→ Legumes and Grains

10 - 1 can (15 ounces) cannellini beans, drained and rinsed
11 - 0.5 cup small pasta (ditalini or elbow macaroni)

→ Liquids

12 - 6 cups vegetable broth
13 - 1 cup water

→ Spices and Seasonings

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried thyme
16 - 0.5 teaspoon dried rosemary
17 - 0.25 teaspoon crushed red pepper flakes, optional
18 - Salt and black pepper, to taste

→ Finishing

19 - 2 tablespoons chopped fresh parsley
20 - Grated Parmesan cheese for serving, optional

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add butternut squash and zucchini; cook for 4 to 5 minutes while stirring occasionally.
04 - Pour in diced tomatoes with juices, vegetable broth, and water. Bring mixture to a boil.
05 - Stir in oregano, thyme, rosemary, and red pepper flakes. Reduce heat and simmer uncovered for 15 minutes.
06 - Add cannellini beans and pasta. Simmer for 8 to 10 minutes until pasta and squash are tender.
07 - Stir in kale and cook for 2 to 3 minutes until wilted. Adjust seasoning with salt and pepper to taste.
08 - Remove from heat and stir in fresh parsley.
09 - Ladle soup into bowls and top with grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • The soup actually tastes better the next day when all the flavors have had time to get friendly with each other overnight in the refrigerator.
  • Its incredibly forgiving if you need to substitute whatever vegetables are looking sad in your crisper drawer they all work beautifully.
02 -
  • If your pasta continues cooking too long, it will become mushy, so add it closer to the end if youre planning a longer simmer for deeper flavor.
  • Salting the soup properly makes all the difference I discovered this when I once forgot until the very end, and no amount of salt could penetrate the vegetables the way it does when added during cooking.
03 -
  • Add a two-inch piece of Parmesan rind to the soup while it simmers it slowly melts into the broth, adding incredible richness and depth without overwhelming the vegetables.
  • Finish each bowl with a drizzle of your best olive oil just before serving this simple step creates a fragrant layer that enhances the first spoonful dramatically.
Go Back