Fall Minestrone with Butternut Kale (Print Version)

Hearty Italian-American soup featuring butternut squash, kale, white beans, and pasta in a rich broth.

# What You'll Need:

→ Meats

01 - 4 oz pancetta, diced

→ Vegetables

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

→ Beans and Pasta

10 - 1 can (14 oz) white beans, drained and rinsed
11 - 1 cup ditalini pasta

→ Broth and Seasonings

12 - 5 cups chicken or vegetable broth
13 - 1 teaspoon fresh thyme leaves
14 - 1 bay leaf
15 - ½ teaspoon ground black pepper
16 - Salt to taste
17 - 2 tablespoons chopped fresh parsley for garnish
18 - Freshly grated Parmesan cheese for serving

# Directions:

01 - Heat olive oil in a large Dutch oven or soup pot over medium heat. Add pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
03 - Stir in butternut squash and garlic; cook for 2 minutes until fragrant.
04 - Add diced tomatoes with juice, white beans, chicken or vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a simmer.
05 - Cover and cook for 20 minutes, until the squash is tender.
06 - Stir in kale and pasta. Simmer uncovered for 8-10 minutes, until pasta reaches al dente and kale is wilted.
07 - Remove bay leaf. Taste and adjust seasoning with salt and pepper. Ladle soup into bowls and top with reserved pancetta, fresh parsley, and Parmesan cheese.

# Expert Tips:

01 -
  • The combination of crispy pancetta with tender beans creates this incredible contrast that makes every spoonful feel like a little discovery.
  • You can prep most ingredients while others are cooking, making the whole process flow naturally even on busy weeknights when you need something substantial but dont want takeout.
02 -
  • I once added all the pasta too early and it absorbed so much broth the minestrone turned into a thick stew, so always add it during those final minutes of cooking.
  • The soup actually tastes even better the next day after the flavors have had time to meld, though you might need to add a splash more broth when reheating as the pasta continues to absorb liquid.
03 -
  • Save the Parmesan rinds in your freezer and toss one into the pot while the soup simmers, removing it before serving for an incredible depth of flavor that will have everyone wondering about your secret ingredient.
  • When reheating leftovers, add the fresh herbs at the very last minute to preserve their vibrant color and aromatic properties, making day-old soup taste freshly made.
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