Winter Minestrone Soup (Printable View)

Hearty Italian soup with butternut squash, kale, and vegetables in a flavorful broth.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 3 cups butternut squash, peeled and cubed
07 - 1 medium zucchini, diced
08 - 1 can (14 oz) diced tomatoes
09 - 4 cups kale, stems removed and leaves chopped

→ Legumes & Grains

10 - 1 can (15 oz) cannellini beans, drained and rinsed
11 - 1 cup small pasta such as ditalini or elbow macaroni

→ Liquids & Seasonings

12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary
17 - Salt and pepper to taste

→ Optional Garnishes

18 - Freshly grated Parmesan cheese
19 - Chopped fresh parsley
20 - Crusty bread for serving

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add butternut squash and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
04 - Pour in diced tomatoes, vegetable broth, bay leaf, oregano, thyme, and rosemary. Bring to a boil.
05 - Reduce heat to a simmer. Cover and cook for 15 minutes until the squash is just tender.
06 - Add drained cannellini beans, pasta, and chopped kale. Simmer uncovered for 10-12 minutes until pasta is cooked and kale is wilted.
07 - Remove bay leaf. Season with salt and pepper to taste.
08 - Ladle into bowls and top with Parmesan cheese and fresh parsley if desired. Serve with crusty bread.

# Expert Advice:

01 -
  • It uses whatever vegetables you have on hand and still tastes like you planned it all along.
  • The soup gets better the next day, so leftovers feel like a reward instead of a chore.
  • It's filling enough to be dinner but light enough that you don't feel weighed down afterward.
02 -
  • Don't skip tasting at the end, the salt level can vary wildly depending on your broth.
  • If you add the pasta too early, it'll soak up all the liquid and turn mushy, so wait until the vegetables are tender.
  • A Parmesan rind simmered in the broth adds a rich, savory depth that makes people ask what your secret is.
03 -
  • Chop your vegetables into similar sized pieces so everything cooks evenly and you don't end up with some bites too crunchy and others too soft.
  • If the soup thickens too much as it sits, just add a splash of broth or water when reheating to loosen it back up.
  • A squeeze of lemon juice right before serving brightens the whole pot and makes the flavors pop in a way that feels almost magical.
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