Winter Minestrone Butternut Squash Kale (Printable)

Cozy Italian vegetable 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 (about 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 such as 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

# How To Make It:

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 are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced butternut squash and zucchini to the pot. Cook for 4 to 5 minutes, stirring occasionally.
04 - Pour in diced tomatoes with juices, vegetable broth, and water. Bring the mixture to a boil.
05 - Stir in dried oregano, thyme, rosemary, and red pepper flakes if using. Reduce heat and simmer uncovered for 15 minutes.
06 - Add drained cannellini beans and small pasta to the pot. Simmer for 8 to 10 minutes until pasta and squash are tender.
07 - Stir in chopped kale and cook for 2 to 3 minutes until wilted. Adjust seasoning with salt and black pepper to taste.
08 - Remove from heat and stir in fresh parsley. Ladle into bowls and top with grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • The butternut squash practically melts into the broth, creating little pockets of sweetness that balance the savory elements in ways store-bought soups never quite achieve.
  • You can honestly throw this together on a Sunday and enjoy increasingly flavorful leftovers throughout your hectic week when cooking feels impossible.
02 -
  • If you add the pasta too early, it will become mushy and absorb all your beautiful broth, so wait until the vegetables are nearly done before adding it.
  • Stirring a Parmesan rind into the soup while it simmers will create a depth of flavor that feels like the soup has been cooking all day, even when it hasnt.
03 -
  • When reheating leftover soup, add the fresh herbs at the last minute rather than reheating them, as theyll maintain their vibrant flavor and color this way.
  • For an incredibly rich flavor foundation, cook the onions, carrots and celery low and slow for up to 15 minutes instead of just 5-6, allowing them to caramelize slightly before proceeding with the recipe.
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