Hearty Italian vegetable soup with butternut squash, kale, beans, and pasta in rich tomato broth—perfect for cold days.
# What You'll 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
# 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 softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add butternut squash and zucchini; cook for 4 to 5 minutes, stirring occasionally.
04 - Pour in diced tomatoes with juices, vegetable broth, and water. Bring to a boil.
05 - Stir in oregano, thyme, rosemary, and red pepper flakes if using. Reduce heat and simmer uncovered for 15 minutes.
06 - Add cannellini beans and pasta. Simmer for another 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. Ladle into bowls and top with grated Parmesan cheese if desired.
