Winter Minestrone Soup (Printable Version)

Comforting Italian soup with butternut squash, kale, beans, and pasta in a savory vegetable 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add butternut squash and diced zucchini. 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 beans, pasta, and 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 and parsley if desired. Serve with crusty bread.

# Expert Suggestions:

01 -
  • It comes together in under an hour and somehow tastes like you've been simmering it all day.
  • The butternut squash naturally sweetens the broth while kale adds an earthy depth that makes you feel virtuous without trying.
  • It freezes beautifully, so you can make a giant batch and have warmth waiting on your worst days.
02 -
  • Add the pasta toward the very end or it'll turn to mush and absorb all the broth—the soup should taste like broth with pasta in it, not porridge.
  • If you're making this ahead, store the pasta separately and add it when you reheat, or cook without pasta and stir it in fresh when serving.
  • The kale's bitterness actually mellows as it simmers, becoming almost sweet, so don't skip it thinking it'll overpower the dish.
03 -
  • If you have a Parmesan rind hiding in your cheese drawer, toss it in while the soup simmers—it dissolves into the broth and adds an umami depth that makes people swear you've been cooking all day.
  • Keep the heat at a true simmer, not a rolling boil; this prevents the vegetables from breaking down into nothing and keeps the broth clear instead of cloudy.
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