Winter Minestrone With Butternut Kale (Printable format)

Hearty Italian soup with butternut squash, kale, beans, and pasta in a rich tomato broth—perfect for cold days.

# What You 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 (about 1½ 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 & Grains

10 - 1 (15-ounce) can cannellini beans, drained and rinsed
11 - ½ cup small pasta (ditalini or elbow macaroni)

→ Liquids

12 - 6 cups vegetable broth
13 - 1 cup water

→ Spices & Seasonings

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried thyme
16 - ½ teaspoon dried rosemary
17 - ¼ 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 Steps:

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 to the pot. 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 dried oregano, thyme, rosemary, and red pepper flakes if using. Reduce heat and simmer uncovered for 15 minutes.
06 - Stir in cannellini beans and pasta. Simmer for 8 to 10 minutes until pasta and squash are tender.
07 - Stir in chopped kale and cook for 2 to 3 minutes until wilted. Adjust seasoning with salt and pepper to taste.
08 - Remove from heat and stir in chopped parsley. Ladle into bowls and top with grated Parmesan cheese if desired.

# Expert Hints:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The butternut squash melts into the broth, making it naturally sweet without added sugar.
  • One pot, minimal cleanup, and enough leftovers that you'll be happy to find a container of it in your fridge three days later.
02 -
  • Don't add the pasta until the very end—it'll absorb too much liquid and turn mushy if it simmers the whole time.
  • Taste as you go and season conservatively; you can always add more salt, but you can't take it out once it's in.
03 -
  • Don't skip the step of rinsing your canned beans—that starchy liquid is why canned soup sometimes tastes flat and metallic.
  • If your squash is particularly large or dense, you can dice it smaller so it cooks faster without throwing off the timing of the whole recipe.
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