Fall Minestrone with Butternut Squash (Printable)

A comforting bowl of autumn goodness with tender squash, kale, and white beans in a rich broth.

# What You 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 & Pasta

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

→ Broth & 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 fresh parsley, chopped
18 - Freshly grated Parmesan cheese for serving

# How To Make It:

01 - Heat olive oil in a large Dutch oven over medium heat. Add diced pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add diced onion, carrots, and celery to the pot. Sauté until softened, approximately 5 minutes, stirring occasionally.
03 - Stir in butternut squash and minced garlic. Cook for 2 minutes until fragrant.
04 - Add diced tomatoes with juice, drained white beans, broth, thyme, bay leaf, salt, and pepper. Bring mixture to a simmer.
05 - Cover the pot and cook for 20 minutes until butternut squash is tender.
06 - Stir in chopped kale and ditalini pasta. Simmer uncovered for 8 to 10 minutes until pasta reaches al dente texture and kale wilts.
07 - Remove bay leaf. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls. Top with reserved pancetta, fresh parsley, and freshly grated Parmesan cheese.

# Expert Suggestions:

01 -
  • The pancetta fat does all the flavor work for you, making everything taste richer without any fussy technique.
  • It comes together in an hour and tastes like you spent all afternoon on it, which is honestly the best kitchen magic.
  • Butternut squash softens into the broth while the pasta stays just chewy enough, creating this perfect textural balance.
02 -
  • Don't skip the step where you cook the pancetta first—that rendered fat is worth more than any amount of olive oil alone, and it's the secret to why this tastes so much better than vegetable minestrone.
  • Add the pasta directly to the soup if you're serving it right away, but if you're making it ahead, cook the pasta separately and stir it in just before serving so it doesn't absorb all the broth and turn the soup into more of a stew.
03 -
  • Make a double batch and freeze half in portions, because this soup thaws beautifully and becomes something you can pull out on nights when you're too tired to cook but still want something that tastes like home.
  • Serve it with crusty bread and good olive oil for drizzling, which is technically optional but fundamentally changes the experience from good to unforgettable.
Return