Winter Minestrone Butternut Squash Kale (Printable version)

Hearty Italian soup with butternut squash, kale, beans, and pasta in rich tomato broth.

# Needed ingredients:

→ 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 fresh kale, chopped with stems removed
09 - 1 can (14.5 ounces) diced tomatoes with juices

→ Legumes & 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 & 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 fresh parsley, chopped
20 - Grated Parmesan cheese for serving, optional

# How to make it:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
02 - Add butternut squash and zucchini to the pot and cook for 4 to 5 minutes, stirring occasionally. Pour in diced tomatoes with juices, vegetable broth, and water. Bring to a boil.
03 - Stir in oregano, thyme, rosemary, and red pepper flakes if using. Reduce heat and simmer uncovered for 15 minutes.
04 - Add cannellini beans and pasta to the pot. Simmer for 8 to 10 minutes until pasta is tender and squash is fork-tender.
05 - Stir in kale and cook for 2 to 3 minutes until wilted. Adjust seasoning with salt and pepper to taste. Remove from heat and stir in fresh parsley.
06 - Ladle soup into bowls and top with grated Parmesan cheese if desired.

# Expert advice:

01 -
  • The butternut squash brings this natural sweetness that balances perfectly with the tomatoes
  • Its one of those rare soups that actually tastes better the next day, so youre basically meal prepping while you cook
02 -
  • The pasta will keep absorbing liquid if you let it sit too long, so if you're planning leftovers, you might want to cook it separately
  • Adding a Parmesan rind to the simmering pot creates this incredible umami depth you can't quite put your finger on
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and you get a perfect spoonful every time
  • Don't skip the fresh parsley at the end—it cuts through the richness and makes each taste feel brighter
Go back