Winter Minestrone Soup (Printable)

Hearty soup loaded with butternut squash, kale, and vegetables in a savory broth. Ready in one hour.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 3 cups butternut squash, peeled and cubed
07 - 1 medium zucchini, diced
08 - 1 can (14 oz) diced tomatoes
09 - 4 cups kale, stems removed and leaves chopped

→ Legumes & Grains

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

→ Liquids & Seasonings

12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary
17 - Salt and pepper to taste

→ Optional Garnishes

18 - Freshly grated Parmesan cheese
19 - Chopped fresh parsley
20 - Crusty bread for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cubed butternut squash and diced zucchini. Cook for another 5 minutes, stirring occasionally.
04 - Pour in diced tomatoes, vegetable broth, bay leaf, oregano, thyme, and rosemary. Bring to a boil.
05 - Reduce heat to a simmer. Cover and cook for 15 minutes until the squash is just tender.
06 - Add drained beans, pasta, and kale. Simmer uncovered for 10 to 12 minutes until pasta is cooked and kale is wilted.
07 - Remove bay leaf. Season with salt and pepper to taste.
08 - Ladle into bowls and top with Parmesan and parsley if desired. Serve with crusty bread.

# Expert Tips:

01 -
  • Each spoonful carries a different treasure of flavor and texture, from the tender butternut squash to the satisfying bite of pasta.
  • You can toss in whatever vegetables need rescuing from your crisper drawer, making this both economical and adaptable to what you have on hand.
02 -
  • Adding the pasta too early will make it bloated and mushy, so always wait until the vegetables are tender before introducing it to the pot.
  • The soup thickens considerably as it sits, sometimes requiring additional broth when reheating leftovers the next day.
03 -
  • Adding a parmesan rind to simmer with the soup creates an incredible depth of umami flavor, even if youre skipping the grated cheese garnish.
  • Reserve about half a cup of the vegetable broth, then use it to deglaze the pan after sautéing the aromatics, scraping up all those caramelized flavor bits before adding the remaining broth.
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