Winter Minestrone With Butternut Squash (Printable)

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

# Ingredient List:

→ 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 Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add diced 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 to the pot. Cook for 4 to 5 minutes while stirring occasionally.
04 - Pour in diced tomatoes with their juices, vegetable broth, and water. Bring to a boil.
05 - Stir in oregano, thyme, rosemary, and red pepper flakes if using. Reduce heat and simmer uncovered for 15 minutes.
06 - Add cannellini beans and pasta to the pot. 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.
08 - Remove from heat and stir in chopped fresh parsley.
09 - Ladle soup into bowls and top with grated Parmesan cheese if desired.

# Expert Hints:

01 -
  • The butternut squash melts into the broth and creates a subtle sweetness that balances the herbs and tomatoes beautifully.
  • It actually tastes better the next day when all those flavors have gotten to know each other.
  • You can make a massive pot and freeze it in portions, which feels like giving your future self a gift.
02 -
  • Don't skip the initial sauté of onion, carrot, and celery—rushing past this step means missing out on the depth that makes minestrone taste like it's been simmering all day.
  • Add the kale at the very end because cooking it longer than a few minutes turns it dark and slightly sulfurous instead of bright and tender.
03 -
  • Prep all your vegetables before you start cooking, because once the pot is heating, there's no graceful way to step away and start chopping.
  • Don't add the salt until the very end—vegetable broths vary wildly in sodium, and you need to taste before committing.
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