Hearty Winter Minestrone Soup (Printable)

Hearty Italian soup with butternut squash, kale, beans, and pasta. Vegetarian and dairy-free friendly.

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

→ Legumes and Grains

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

→ Liquids and 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

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add butternut squash and 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 to 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 turns a pile of ordinary vegetables into something that tastes like you've been simmering it all day, even though you haven't.
  • Every spoonful is different because the vegetables, beans, and pasta tumble together in their own way each time.
  • It's the kind of soup that makes your kitchen smell like an Italian grandmother lives there.
  • You can eat it for lunch, dinner, and even breakfast the next day without anyone judging you.
02 -
  • If you add the pasta too early, it will absorb too much broth and turn mushy, so wait until the squash is fully tender.
  • The kale stems are tough and fibrous, removing them before chopping makes a huge difference in texture.
  • Don't skip the bay leaf, it adds a subtle depth that you'll miss if it's not there.
  • If you're reheating leftovers, add a splash of broth or water because the pasta will have soaked up most of the liquid overnight.
03 -
  • If you want a thicker soup, mash some of the beans against the side of the pot before adding the pasta, it'll make the broth creamier without adding any dairy.
  • Taste the soup right before serving and add a squeeze of lemon juice if it feels flat, the acidity will brighten everything up.
  • Don't be shy with the Parmesan rind trick, it's an old Italian secret that makes even a simple vegetable broth taste like it's been simmering for hours.
  • If you're making this ahead, undercook the pasta by a minute or two so it doesn't turn to mush when you reheat it.
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