Winter Minestrone Soup (Printable)

Hearty Italian soup with butternut squash, kale, beans, and pasta in savory vegetable broth. Vegetarian and comforting.

# 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 & 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 - 1/2 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add butternut squash cubes and diced 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 butternut squash is just tender.
06 - Add cannellini beans, pasta, and kale. Simmer uncovered for 10-12 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 cheese and fresh parsley if desired. Serve with crusty bread.

# Expert Advice:

01 -
  • It's one of those rare soups that actually fills you up without leaving you feeling heavy afterward.
  • You can throw it together on a busy weeknight and still have something that tastes like you spent hours in the kitchen.
  • The butternut squash adds natural sweetness that balances the earthiness of the kale perfectly.
02 -
  • Don't add the pasta and kale at the beginning—they'll overcook and turn into mush; waiting until the end keeps everything tasting fresh and intentional.
  • If you're making this ahead and reheating it, add extra broth because pasta and vegetables absorb liquid as they sit; I learned this when my soup turned into more of a stew after a day in the fridge.
03 -
  • Prep all your vegetables before you start cooking—having everything diced and ready means the actual cooking happens smoothly and nothing burns while you're chopping.
  • Taste as you go, especially at the seasoning stage, because every broth is different and you want this to taste balanced, not salty.
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