Save When the winter chill sets in, there is nothing quite as comforting as a big, steaming bowl of Winter Minestrone Soup. This Italian-inspired dish is a celebration of seasonal produce, featuring the earthy sweetness of butternut squash and the robust texture of kale. It is a hearty, one-pot meal that brings warmth and nourishment to your kitchen on the coldest of days.
Save This recipe transforms humble ingredients into a vibrant feast. The base of sautéed aromatics paired with fragrant herbs like rosemary and thyme creates a savory depth that perfectly complements the tender squash and beans. Whether you are seeking a healthy weeknight dinner or a meal-prep staple, this minestrone is a reliable favorite that only gets better with time.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 3 cups butternut squash, peeled and cubed
- 1 medium zucchini, diced
- 1 can (14 oz/400 g) diced tomatoes
- 4 cups kale, stems removed and leaves chopped
- 1 can (15 oz/425 g) cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- Freshly grated Parmesan cheese (optional garnish)
- Chopped fresh parsley (optional garnish)
- Crusty bread (for serving)
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Step 2
- Stir in garlic and cook for 1 minute until fragrant.
- Step 3
- Add butternut squash and zucchini. Cook for another 5 minutes, stirring occasionally.
- Step 4
- Pour in diced tomatoes, vegetable broth, bay leaf, oregano, thyme, and rosemary. Bring to a boil.
- Step 5
- Reduce heat to a simmer. Cover and cook for 15 minutes until the squash is just tender.
- Step 6
- Add beans, pasta, and kale. Simmer uncovered for 10-12 minutes, until pasta is cooked and kale is wilted.
- Step 7
- Remove bay leaf. Season with salt and pepper to taste.
- Step 8
- Ladle into bowls and top with Parmesan and parsley if desired. Serve with crusty bread.
Zusatztipps für die Zubereitung
For an extra layer of savory flavor, add a Parmesan rind to the soup while it simmers; the heat will release its richness into the broth. Just remember to remove the rind along with the bay leaf before serving. To ensure even cooking, try to cut the butternut squash and zucchini into uniform cubes.
Varianten und Anpassungen
This soup is highly adaptable. For a gluten-free version, use your favorite gluten-free pasta or omit it entirely and add an extra can of beans for added bulk. If kale isn't your favorite, feel free to substitute it with fresh spinach, adding it in the final minute of cooking until just wilted.
Serviervorschläge
Ladle the soup into deep bowls and garnish with a generous dusting of freshly grated Parmesan cheese and a sprinkle of chopped parsley. To make it a complete meal, serve alongside thick slices of crusty, toasted bread to soak up the herb-infused vegetable broth. For a vegan option, simply omit the cheese.
Save This Winter Minestrone Soup is a testament to how simple ingredients can create something truly extraordinary. Rich, colorful, and deeply satisfying, it is the perfect remedy for a cold winter day. Gather around the table and enjoy the wholesome goodness of a homemade classic.
Recipe FAQ
- → Can I make this ahead of time?
Absolutely. The flavors develop beautifully overnight. Store in the refrigerator and add a splash of broth when reheating, as pasta absorbs liquid.
- → What pasta works best?
Small shapes like ditalini, elbows, or shells are ideal. They cook evenly and fit well on soup spoons. Gluten-free pasta works too.
- → Can I freeze this?
Freeze without pasta for best results. Cook fresh pasta when reheating. Pasta can become mushy after freezing and thawing.
- → How do I add more protein?
Add extra beans, stir in shredded chicken, or serve with a poached egg on top. The cannellini already provide 8g per serving.
- → What can I substitute for kale?
Spinach, Swiss chard, or escarole all work beautifully. Add these tender greens in the last few minutes to prevent wilting.