Winter Minestrone With Butternut Squash (Printable)

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

# What You'll 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 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
18 - Salt and black pepper to taste

→ Finishing

19 - 2 tablespoons chopped fresh parsley
20 - Grated Parmesan cheese for serving (optional)

# How To Make It:

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 diced 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 crushed red pepper flakes. Reduce heat and simmer uncovered for 15 minutes.
06 - Add drained cannellini beans and small pasta to the soup. 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 black pepper to taste.
08 - Remove from heat and stir in chopped fresh parsley.
09 - Ladle into bowls and top with grated Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • The sweet butternut squash melts slightly into the broth creating this velvety texture that store bought soups can never quite achieve.
  • It actually tastes better the next day, which means less cooking after a long workday when you need comfort most.
02 -
  • If you add the pasta too early or let the soup sit too long before serving, it will absorb too much broth and become mushy, a sad discovery I made when trying to impress my in-laws.
  • A Parmesan rind tossed into the simmering broth creates this remarkable umami depth that elevates the entire soup, something I accidentally discovered when cleaning out my cheese drawer one desperate evening.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly, a technique I had to relearn after watching my soup become an inconsistent mush during a dinner party with my boss.
  • The soup freezes beautifully without the pasta and kale, so I often make a double batch and freeze half in individual portions for emergency comfort food when life gets chaotic.
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