Hearty Winter Minestrone Soup (Printable Version)

Hearty Italian soup with butternut squash, kale, beans, and pasta. Perfect for cold weather comfort.

# 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

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and 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. 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.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • One pot means less cleanup when you're already tired from the cold.
  • Endlessly flexible—swap vegetables based on what's in your crisper drawer.
  • Filling enough to be a meal but light enough that you won't feel weighed down afterward.
02 -
  • Don't add the kale until the very end or it will turn into an unappetizing gray mush instead of staying bright and tender.
  • If your pasta is already salted, go easy on the salt when seasoning—the broth usually has plenty built in.
  • A Parmesan rind simmered in the broth for the last few minutes adds a depth you won't believe until you try it.
03 -
  • Sauté your aromatics long enough to caramelize them slightly—it deepens the whole flavor of the soup in ways you might not notice but will definitely taste.
  • If your squash is particularly hard to cut, microwave it for 2 minutes first to soften the skin just enough to make peeling easier.
  • Save vegetable scraps in the freezer and make your own broth—it's richer and more flavorful than store-bought.
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