Winter Minestrone Soup (Printable)

Hearty Italian-style soup loaded with butternut squash, kale, and vegetables. Ready in just 1 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 - ½ teaspoon dried rosemary
17 - Salt and pepper to taste

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add butternut squash and 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 beans, pasta, and kale. Simmer uncovered for 10-12 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 Advice:

01 -
  • The combination of tender butternut squash and hearty kale creates a perfect balance that somehow manages to be both light and filling at the same time.
  • You can toss in whatever vegetables are looking sad in your fridge drawer and theyll transform into something magnificent.
02 -
  • The pasta will continue absorbing liquid even after youve turned off the heat, so if youre planning leftovers, consider cooking the pasta separately and adding it to individual bowls.
  • A Parmesan rind tossed into the broth while simmering adds an incredible depth that elevates this from good soup to cant-stop-eating soup.
03 -
  • Chop all vegetables roughly the same size except the butternut squash (slightly larger) so everything cooks at an even rate.
  • If you have time, let the finished soup rest for 15-20 minutes off heat before serving the flavors somehow become more harmonious with that brief pause.
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