Winter Minestrone with Butternut Squash (Printable Version)

Hearty Italian soup with butternut squash, kale, beans, and pasta in rich tomato broth—perfect for cold days.

# What You Need:

→ 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

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add 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; 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. 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. Adjust seasoning with salt and pepper to taste.
08 - Remove from heat and stir in fresh parsley. Ladle into bowls and top with grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day long.
  • One pot means one pot to wash, which honestly matters on a cold winter night.
  • The butternut squash dissolves slightly into the broth, creating natural sweetness without added sugar.
02 -
  • Add the pasta near the very end—if it cooks too long, it bloats and turns mushy, which defeats the whole point of texture.
  • The kale goes in last because it only needs two minutes; longer than that and it loses its color and becomes stringy.
03 -
  • Throw in a Parmesan rind while the soup simmers—it dissolves slightly and adds a savory depth that feels like a secret ingredient.
  • For a vegan version, use vegetable broth throughout and skip the cheese, or finish with a drizzle of good olive oil instead.
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