Winter Minestrone Butternut Squash Kale (Printable)

Hearty 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 (approximately 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 such as 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 chopped fresh parsley
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 softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add 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 oregano, thyme, rosemary, and red pepper flakes if using. 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.
08 - Remove from heat and adjust seasoning with salt and pepper to taste. Stir in fresh parsley.
09 - Ladle into bowls and top with grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all afternoon.
  • The butternut squash gets impossibly sweet and tender, balancing the earthy greens and bright tomato base.
  • One pot means less cleanup, which matters on nights when you're too tired to think straight.
02 -
  • Don't add the pasta until near the very end, or it'll keep absorbing liquid and become a starchy paste instead of soup—learn this once and you'll never forget it.
  • If your squash pieces aren't uniformly sized, the smaller ones will turn to mush while you're still waiting for the larger chunks to soften, so take five minutes to cut them roughly the same size.
03 -
  • Save a Parmesan rind if you have one and toss it into the broth during the simmer—it melts into the liquid and adds a savory depth that feels almost magical, then fish it out before serving.
  • Toast your dried herbs in the hot oil for 30 seconds before adding the other ingredients if you want them to taste even more alive and fragrant.
Return