Winter Minestrone Butternut Squash Kale (Printable)

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

# Required Ingredients:

→ 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 (14.5-ounce) can diced tomatoes with juices

→ Legumes and Grains

10 - 1 (15-ounce) can 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

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables soften and become translucent.
02 - Stir in minced garlic and cook for 1 minute until the mixture becomes 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 the canned diced tomatoes with their juices, vegetable broth, and water. Bring the mixture to a rolling boil.
05 - Stir in dried oregano, thyme, rosemary, and red pepper flakes if using. Reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
06 - Add drained cannellini beans and pasta to the pot. Continue simmering for 8 to 10 minutes until pasta becomes tender and squash reaches desired softness.
07 - Stir in chopped kale and cook for 2 to 3 minutes until completely wilted. Adjust seasoning with salt and black pepper according to preference.
08 - Remove pot from heat and stir in fresh parsley.
09 - Ladle soup into individual bowls and top with grated Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It tastes even better the next day when all the flavors have gotten to know each other.
  • You can make it with whatever vegetables are hiding in your crisper drawer and it still works beautifully.
  • One pot, minimal fuss, and somehow it feels fancy enough to serve to people you're trying to impress.
02 -
  • Add the kale at the very end or it becomes a mushy, colorless shadow of itself—timing matters here.
  • If your soup tastes flat after tasting it three times, it probably needs more salt than you think; add it slowly and taste as you go.
03 -
  • Make a double batch and freeze half in portions—future you will thank present you on a night when you're too tired to cook.
  • Let the soup sit overnight in the refrigerator and reheat it gently the next day; the flavors deepen and become more integrated, almost like they've been negotiating with each other all night.
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