Winter Minestrone Butternut Squash Kale (Printable)

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

# What You 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 (14.5-ounce) can diced tomatoes, with juices

→ Legumes & Grains

10 - 1 (15-ounce) can cannellini beans, drained and rinsed
11 - 0.5 cup small pasta (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
18 - Salt and black pepper, to taste

→ Finishing

19 - 2 tablespoons chopped fresh parsley
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.
02 - Stir in 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, vegetable broth, and water. Bring to a boil.
05 - Stir in oregano, thyme, rosemary, and red pepper flakes. 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.
08 - Remove from heat. Stir in parsley. Ladle into bowls and top with grated Parmesan, if desired.

# Expert Suggestions:

01 -
  • It comes together in an hour, which means you can have a restaurant-quality soup on the table before dinner time without stress.
  • The vegetables are chunky enough to feel substantial, but the broth is rich enough that every spoonful tastes like comfort.
  • It's naturally vegetarian and endlessly adaptable depending on what's in your fridge or what you're craving that day.
02 -
  • Don't skip the initial sauté of onions, carrots, and celery—this is where the foundation of flavor gets built, and rushing it means a flatter-tasting soup.
  • Add the pasta near the end of cooking, not at the beginning, because it will continue to absorb liquid and can turn to mush if it simmers too long.
  • Taste the soup before serving because a pinch of salt or a grind of pepper can suddenly make everything pop into focus.
03 -
  • If you're short on time, buy pre-cut butternut squash from the produce section—nobody will judge you, and it cuts your prep time in half.
  • Toast your dried herbs in the pot for 30 seconds with the oil before adding the vegetables to intensify their flavors.
  • Save any vegetable scraps in a bag in your freezer to make your own broth, which elevates this soup from simple to something truly special.
Return