Winter Minestrone With Butternut Squash (Print Version)

Hearty Italian vegetable soup with butternut squash, kale, beans, and pasta in a 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 & 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 & 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

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add 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; 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 oregano, thyme, rosemary, and red pepper flakes. Reduce heat and simmer uncovered for 15 minutes.
06 - Add cannellini beans and pasta. Simmer for 8 to 10 minutes until pasta and squash are tender.
07 - Stir in 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 fresh parsley. Ladle into bowls and top with grated Parmesan cheese if desired.

# Top Tips:

01 -
  • It's a legitimate one-pot meal that doesn't require any fancy techniques or last-minute fussing.
  • The butternut squash sweetness against the earthiness of kale and the brightness of tomato creates this perfect balance that somehow feels both cozy and light.
  • You can prep everything while the broth comes to a boil, so there's minimal standing around waiting.
  • It freezes beautifully, which means you're actually making lunch for next week without trying.
02 -
  • Don't add the kale until the very end; if it simmers for too long it loses that clean flavor and becomes almost bitter.
  • The soup will thicken as it sits, especially overnight, so if you're reheating it, add a splash of water or broth to bring it back to the consistency you want.
  • A Parmesan rind dropped into the simmering broth (and fished out before serving) adds this savory depth that nothing else quite captures—if you have one saved in your freezer, now's the time to use it.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and the soup feels intentional rather than random.
  • Taste as you go; you can always add more salt at the end, but you can't take it out, so go easy and adjust at the last minute.
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