Winter Minestrone With Butternut Squash (Printable Version)

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

# Components:

→ 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 fresh kale, chopped with stems removed
09 - 1 (14.5-ounce) can diced tomatoes with juices

→ Legumes and Grains

10 - 1 (15-ounce) can 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 (optional)
18 - Salt and black pepper to taste

→ Finishing

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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced butternut squash and zucchini. Cook for 4 to 5 minutes, stirring occasionally until lightly caramelized.
04 - Pour in diced tomatoes with juices, vegetable broth, and water. Bring the mixture to a rolling boil.
05 - Stir in dried oregano, thyme, rosemary, and red pepper flakes if using. Reduce heat and simmer uncovered for 15 minutes to develop flavors.
06 - Add drained cannellini beans and pasta. Simmer for 8 to 10 minutes until pasta and squash are tender, stirring occasionally.
07 - Stir in kale and cook for 2 to 3 minutes until fully wilted. Adjust seasoning with salt and black pepper to taste.
08 - Remove from heat and stir in fresh parsley. Ladle into serving bowls and top with grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • It's the kind of soup that gets better as it sits, so you can make it ahead without guilt.
  • The butternut squash sweetness against the tomato tang and bitter kale creates this perfect three-part harmony that feels deliberate but tastes effortless.
  • One pot, one hour, and suddenly dinner is ready while you've barely lifted a finger.
02 -
  • Don't overcook the kale or it becomes a muted, grayish version of itself—add it right at the end so it stays vibrant.
  • If you use store-bought broth, taste it first because some brands are aggressively salty and will throw off your final seasoning.
  • The pasta will continue to absorb liquid as the soup sits, so if you're making it ahead, you might need to add a splash of water when you reheat it.
03 -
  • Dice your butternut squash smaller than you think you need to—it softens faster and distributes the sweetness more evenly.
  • Taste the soup at each stage of cooking, not just at the end, so you catch seasoning issues while you still have time to fix them.
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