Winter Minestrone Butternut Squash Kale (Printable View)

Cozy Italian soup with butternut squash, kale, beans, and pasta in rich tomato broth—ready in 1 hour.

# What You'll 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, approximately 1.5 pounds, peeled and diced
07 - 1 medium zucchini, diced
08 - 1 cup chopped fresh kale, stems removed
09 - 1 can diced tomatoes (14.5 ounces), with juices

→ Legumes and Grains

10 - 1 can cannellini beans (15 ounces), 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 and 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 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 diced onion, carrots, and celery. Sauté for 5 to 6 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced butternut squash and zucchini. Cook for 4 to 5 minutes while stirring occasionally to prevent sticking.
04 - Pour in diced tomatoes with juices, vegetable broth, and water. Bring the mixture to a boil.
05 - Stir in dried oregano, thyme, rosemary, and crushed red pepper flakes if using. Reduce heat to low and simmer uncovered for 15 minutes.
06 - Add drained cannellini beans and small pasta. Simmer for 8 to 10 minutes until pasta and squash are tender.
07 - Stir in kale and cook for 2 to 3 minutes until wilted. Taste and adjust seasoning with salt and pepper as needed.
08 - Remove from heat and stir in fresh chopped parsley.
09 - Ladle into bowls and garnish with grated Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It transforms whatever vegetables you have into something that tastes like you planned it all along.
  • The butternut squash melts just enough to thicken the broth naturally without any cream.
  • Leftovers taste even better the next day when the flavors have had time to settle into each other.
  • It fills the house with the kind of smell that makes people wander into the kitchen asking whats for dinner.
02 -
  • If you add the pasta too early it will soak up all the broth and turn into mush, so wait until the vegetables are nearly done.
  • Butternut squash takes longer to soften than zucchini, which is why it goes in first and gets a few extra minutes on its own.
  • Kale stems are tough and fibrous, so always strip the leaves off before chopping or your soup will have chewy bits nobody wants.
  • Leftover minestrone thickens overnight as the pasta absorbs liquid, so add a splash of broth or water when reheating.
03 -
  • Add a Parmesan rind to the pot while it simmers for a deep, savory richness, just remember to fish it out before serving.
  • If the soup tastes flat, a splash of red wine vinegar or lemon juice at the end will wake up all the flavors.
  • Don't crowd the pot when sautéing the vegetables or they'll steam instead of caramelize, which means less flavor in the final broth.
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