Winter Minestrone Soup (Print view)

Nourishing Italian soup with butternut squash, kale, vegetables, and cannellini beans in a savory broth.

# List of Ingredients:

→ 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 ounces) diced tomatoes
09 - 4 cups kale, stems removed and leaves chopped

→ Legumes & Grains

10 - 1 can (15 ounces) 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

# Step-by-Step Directions:

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

# Expert Suggestions:

01 -
  • It comes together in an hour and fills your kitchen with the kind of aroma that makes people forget they're cold.
  • The butternut squash adds natural sweetness that balances the earthy kale, so every spoonful tastes intentional.
  • You can throw it together on a Tuesday evening and know you've fed yourself something truly nourishing without fussing.
02 -
  • Don't add the pasta until the very end because it keeps cooking and will turn mushy if it sits in the soup any longer than necessary.
  • The kale transforms completely when it hits the hot broth; it goes from raw and unwieldy to silky and tender in minutes, so don't worry if it looks like too much at first.
03 -
  • Make a double batch and freeze half in individual containers; future you will be grateful when you need comfort food without the effort.
  • If you're using homemade vegetable broth, skim the fat from the top after it cools slightly for a lighter, cleaner final soup.
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