Winter Minestrone Soup (Printable Version)

A hearty Italian-style soup featuring butternut squash, kale, and tender pasta in a flavorful 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 & Grains

10 - 1 can (15 oz) 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 - 0.5 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, sliced carrots, and sliced 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 to the pot. 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 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.

# Cooking Tips:

01 -
  • It's endlessly forgiving—swap vegetables based on what's in your crisper drawer and the soup only gets better.
  • One pot means less cleanup and more time actually enjoying dinner with people who matter.
  • The flavors deepen as it sits, making it perfect for meal prep or a next-day lunch.
02 -
  • Don't add the kale until the very end or it turns into an unappetizing gray shadow of itself instead of staying a vibrant, edible green.
  • Undersalt the broth slightly when you first add it because the pasta will absorb some liquid and concentrate the flavors as the soup cooks.
03 -
  • If your butternut squash is being stubborn to cut, microwave it for 2 minutes to soften the skin just enough to make peeling easier.
  • Add a Parmesan rind to the broth while simmering—it melts slightly and leaves behind a savory depth that tastes expensive but costs almost nothing.
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