Fall Minestrone with Butternut Squash (Printable View)

Hearty Italian-style soup featuring seasonal butternut squash, tender kale, white beans, and ditalini pasta in a rich broth.

# What You'll Need:

→ Meat

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 - 14 oz can diced tomatoes with juice

→ Beans and Pasta

10 - 14 oz can white beans (cannellini or Great Northern), drained and rinsed
11 - 1 cup ditalini or small pasta

→ Broth and Seasonings

12 - 5 cups chicken or vegetable broth
13 - 1 teaspoon fresh thyme leaves
14 - 1 bay leaf
15 - 1/2 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 pancetta and cook until crisp, approximately 5 minutes. Remove with a slotted spoon and set aside, reserving the rendered fat in the pot.
02 - Add diced onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
03 - Stir in butternut squash and minced garlic. Cook for 2 minutes until fragrant.
04 - Add diced tomatoes with juice, white beans, broth, thyme, bay leaf, salt, and pepper. Bring to a simmer.
05 - Cover the pot and simmer for 20 minutes until the butternut squash is tender.
06 - Stir in kale and pasta. Simmer uncovered for 8 to 10 minutes until pasta reaches al dente texture and kale is wilted.
07 - Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls. Top each serving with reserved pancetta, fresh parsley, and freshly grated Parmesan cheese.

# Expert Advice:

01 -
  • It uses up those fall vegetables sitting in your crisper drawer without feeling like leftovers.
  • The pancetta adds a salty, smoky backbone that makes every spoonful feel indulgent.
  • You can walk away while it simmers and come back to something that tastes like you worked much harder than you did.
02 -
  • Dont add the pasta until youre almost ready to serve, it soaks up broth like a sponge and will turn mushy if it sits too long.
  • If youre making this ahead, stop before adding the pasta and kale, then cook those fresh when you reheat.
  • Taste your broth after adding the beans and tomatoes, some canned products are saltier than others and you can always add more later.
03 -
  • If you want a thicker soup, mash some of the white beans and squash against the side of the pot before adding the pasta.
  • A Parmesan rind tossed in while it simmers adds an incredible umami depth, just remember to fish it out before serving.
  • Taste the soup after the pasta cooks, thats when youll know if it needs a pinch more salt or a crack of pepper.
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