Winter Minestrone Soup (Print Version)

Comforting Italian soup with squash, kale, beans, and pasta in a savory vegetable broth.

# What You 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 oz) diced tomatoes
09 - 4 cups kale, stems removed and leaves chopped

→ Legumes and Grains

10 - 1 can (15 oz) cannellini beans, drained and rinsed
11 - 1 cup small pasta such as ditalini or elbow macaroni

→ Liquids and 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:

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 cubed butternut squash and diced 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 butternut squash is just tender.
06 - Add cannellini 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 -
  • The butternut squash melts slightly into the broth creating a subtle sweetness that balances the earthy kale without any added sugar.
  • You can prep everything in the morning, let it sit, and the flavors deepen magnificently by dinnertime even with just a quick reheat.
02 -
  • Adding the pasta directly to the soup pot makes for easier cooking but if youre planning on leftovers, consider cooking it separately and adding to individual bowls to prevent it from becoming too soft overnight.
  • The soup actually tastes better on day two, so dont hesitate to make it ahead for gatherings when you want to focus on your guests rather than the stove.
03 -
  • Save the rinds from Parmesan wedges in your freezer throughout the year, then drop one into the simmering soup for an incredible depth of flavor that cant be replicated any other way.
  • For a heartier version that satisfies the meat-lovers at my table, I sometimes brown Italian sausage with the onions at the beginning, which infuses the entire pot with a subtle fennel note that complements the herbs beautifully.
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