Hearty Winter Minestrone Soup (Printable)

Hearty Italian soup with butternut squash, kale, beans, and pasta—perfect for chilly winter evenings.

# Ingredient List:

→ 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 Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cubed butternut squash and diced zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
04 - Pour in diced tomatoes, vegetable broth, bay leaf, dried oregano, dried thyme, and dried rosemary. Bring to a boil.
05 - Reduce heat to a simmer, cover the pot, and cook for 15 minutes until butternut squash is just tender.
06 - Add drained cannellini beans, small pasta, and chopped kale to the pot. Simmer uncovered for 10 to 12 minutes until pasta is cooked and kale is wilted.
07 - Remove bay leaf from the soup. Season with salt and pepper to taste.
08 - Ladle soup into bowls and top with grated Parmesan cheese and chopped fresh parsley if desired. Serve with crusty bread.

# Expert Hints:

01 -
  • It tastes even better the next day, making it perfect for meal prep or unexpected guests.
  • One pot means less cleanup, which honestly matters when you're already tired.
  • The combination of roasted squash sweetness and earthy kale feels substantial enough to satisfy, yet light enough to eat all winter without feeling heavy.
02 -
  • Don't skip the initial sauté of the onion, carrot, and celery because this foundation of caramelized vegetables is what makes the whole soup taste less like vegetables in water and more like something intentional.
  • If you add the pasta too early, it will turn mushy and absorb so much broth that the soup becomes thick and awkward, so wait until the very end to add it.
  • Kale wilts dramatically in the heat, so that four cups of raw leaves becomes a manageable amount as it softens, making the soup feel full without overwhelming the bowl.
03 -
  • Save a Parmesan rind if you have one, and drop it into the broth while simmering for an extra layer of umami that turns good soup into something memorable.
  • Toast your pasta in a dry pan for two minutes before adding it to the broth, and it will maintain better texture and develop a deeper flavor.
Go Back