Winter Minestrone Butternut Squash Kale (Print)

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

# Components:

→ 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 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 (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)

# Directions:

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.
02 - Stir in minced 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 with juices, 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 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 and stir in parsley. Ladle into bowls and top with grated Parmesan if desired.

# Expert Advice:

01 -
  • It's ready in an hour but tastes like you've been simmering it all day.
  • The butternut squash gets creamy and sweet without any cream at all.
  • You can make a huge pot and actually enjoy leftovers that somehow taste better the next day.
02 -
  • Add the pasta near the end—if you add it when the broth first boils, it'll keep cooking and turn mushy by the time you serve.
  • Taste before you finish; store-bought broths vary wildly in salt, so season at the very end rather than early.
  • The kale goes in last so it stays slightly tender and doesn't turn into an unpleasant sludge.
03 -
  • If your squash is hard to peel, microwave it whole for three minutes to soften the skin, then let it cool enough to handle safely.
  • Don't skip the step of rinsing canned beans—it removes the starchy liquid and makes them taste fresher and less tinny.
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