Winter Minestrone Soup (Print Version)

Hearty Italian soup with butternut squash, kale, and tender pasta in a rich vegetable broth. Ready in 1 hour.

# What You'll 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 ounces) diced tomatoes
09 - 4 cups kale, stems removed and leaves chopped

→ Legumes and Grains

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

→ Liquids and 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 vegetables are 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 butternut squash is just tender.
06 - Add drained cannellini beans, pasta, and chopped 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 fresh parsley if desired. Serve with crusty bread.

# Expert Tips:

01 -
  • The combination of butternut squash and kale creates a perfect balance between sweet and earthy that will have you scraping the bottom of your bowl.
  • It actually tastes better the next day, making it ideal for meal prep when youre juggling a busy week but still want something homemade.
02 -
  • Adding pasta directly to the soup pot can lead to it absorbing too much broth and becoming mushy if you have leftovers, so consider cooking it separately and adding to individual bowls if you plan to store the soup.
  • The flavor profile changes dramatically if you let the soup rest overnight in the refrigerator, developing a deeper complexity that makes it worth planning ahead.
03 -
  • If using Parmesan rind (highly recommended), add it with the broth and let it simmer the entire time, fishing it out before serving for an incredible depth of flavor without any dairy in the final dish.
  • Chop vegetables in a progression from hardest to softest on the same cutting board to save cleanup time and ensure everything cooks at the right pace.
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