Winter Minestrone with Butternut Squash (Print Version)

Hearty Italian soup with butternut squash, kale, beans, and pasta in savory tomato broth—perfect comfort food.

# What You'll 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 (about 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
18 - Salt and black pepper to taste

→ Finishing

19 - 2 tablespoons chopped fresh parsley
20 - Grated Parmesan cheese for serving, optional

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced butternut squash and zucchini to the pot. Cook for 4 to 5 minutes, stirring occasionally to prevent sticking.
04 - Pour in diced tomatoes with their juices, vegetable broth, and water. Bring the mixture to a boil over medium-high heat.
05 - Stir in dried oregano, thyme, rosemary, and red pepper flakes. Reduce heat to low and simmer uncovered for 15 minutes.
06 - Add drained cannellini beans and small pasta to the pot. Simmer for 8 to 10 minutes until pasta is tender and squash is fully cooked.
07 - Stir in chopped kale and cook for 2 to 3 minutes until leaves are wilted and tender.
08 - Remove from heat and stir in fresh parsley. Taste and adjust seasoning with salt and black pepper as needed.
09 - Ladle soup into bowls and top with grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like youve been cooking all day, but its actually simple enough to make on a weeknight without any fuss.
  • The butternut squash adds a natural sweetness that balances the acidity of the tomatoes and makes every spoonful feel comforting.
  • You can throw in whatever vegetables are lurking in your crisper drawer and it still turns out delicious.
  • Leftovers taste even better the next day when all the flavors have had time to meld together in the fridge.
02 -
  • Dont add the pasta too early or itll soak up all the broth and turn mushy, I learned this the hard way on my second attempt.
  • If you want to make this ahead, cook everything except the pasta and kale, then add those when you reheat so they stay fresh.
  • A Parmesan rind simmered in the broth adds an umami depth that makes people think youve been cooking for hours.
03 -
  • Cut your vegetables into similar sized pieces so everything cooks evenly and you dont end up with mushy carrots and crunchy squash.
  • If the soup tastes flat, add a squeeze of lemon juice or a splash of red wine vinegar at the end to brighten everything up.
  • Let the soup rest for ten minutes before serving, it gives the flavors time to settle and the temperature becomes perfect for eating.
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