Winter Minestrone With Butternut Squash and Kale (Printable)

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

# 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 (14.5 ounces) diced tomatoes, with juices

→ Legumes and Grains

10 - 1 can (15 ounces) cannellini beans, 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:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced butternut squash and zucchini to the pot. Cook for 4 to 5 minutes, stirring occasionally to ensure even cooking.
04 - Pour in diced tomatoes with their juices, vegetable broth, and water. Bring the mixture to a boil over medium-high heat.
05 - Stir in dried oregano, thyme, rosemary, and red pepper flakes if using. Reduce heat to low and simmer uncovered for 15 minutes.
06 - Add drained cannellini beans and small pasta to the pot. Simmer for 8 to 10 minutes until pasta is tender and squash is easily pierced with a fork.
07 - Stir in chopped kale and cook for 2 to 3 minutes until completely wilted. Adjust seasoning with salt and black pepper to taste.
08 - Remove from heat and stir in fresh parsley. Ladle into serving bowls and top with grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like it simmered for hours but comes together in under an hour, which feels like you've outsmarted winter somehow.
  • The butternut squash sweetens everything without needing cream or fancy tricks, and the kale adds a peppery backbone that keeps it interesting.
  • One pot means one cleanup, and honestly, that alone has made me return to this recipe dozens of times.
02 -
  • Don't add the pasta until the squash is almost tender—if you add it too early, it'll absorb liquid and turn mushy while the squash is still hard.
  • Taste the broth before you season it heavily; the vegetables release their own salts as they cook, and you might need less than you think.
  • A Parmesan rind simmered in the pot for the last ten minutes adds a savory depth that feels almost like cheating, but no one needs to know your secret.
03 -
  • Make it ahead and reheat it gently; minestrone actually tastes better the next day once all the flavors have gotten to know each other.
  • If you're feeding a crowd, double the batch and freeze half—it freezes beautifully and tastes almost like you made it fresh when you thaw and reheat it slowly.
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