Winter Minestrone Soup (Printer Version)

Hearty Italian soup with kale, butternut squash, beans, and pasta in savory vegetable broth. Pure comfort in a bowl.

# 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 & 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

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced 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 drained 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 Advice:

01 -
  • It tastes like it took hours, but comes together in under an hour with minimal cleanup.
  • The butternut squash adds natural sweetness that balances the earthiness of kale and herbs, creating layers of flavor you didn't expect from something this simple.
  • You can make a huge batch and eat well all week without getting bored.
02 -
  • Don't rush the initial sauté of onion, carrot, and celery—those 5 minutes create the depth that makes people say this tastes homemade in the best way.
  • Add the pasta and kale toward the end of cooking, not at the beginning, or you'll end up with mush instead of texture.
03 -
  • Don't add salt too early in the cooking process; season at the very end after tasting, so you don't accidentally oversalt the broth as it reduces.
  • If your squash is taking forever to soften, cut the pieces smaller—size consistency matters more than you'd expect.
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