Description
Winter Minestrone Soup with Butternut Squash and Kale is a cozy, veggie-packed soup featuring seasonal vegetables, beans, herbs, and a rich tomato broth—perfect for chilly days.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups butternut squash, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp tomato paste
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans or kidney beans, drained and rinsed
- 2 cups kale, stems removed and chopped
- 1 tsp dried oregano
- 1/2 tsp dried thyme or rosemary
- 1 bay leaf
- Salt and black pepper, to taste
- Optional: 1 cup small pasta (like ditalini)
- Optional: chopped fresh parsley, grated Parmesan cheese for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5–7 minutes.
- Add garlic and cook for 1 minute until fragrant. Stir in butternut squash and tomato paste.
- Pour in diced tomatoes and vegetable broth. Add oregano, thyme or rosemary, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the squash is tender.
- Stir in beans and kale. Simmer for another 5–10 minutes until kale is wilted and tender.
- If using pasta, add it in the last 10 minutes of cooking or cook separately and stir in before serving.
- Remove bay leaf, adjust seasoning, and serve hot with parsley and Parmesan if desired.
Notes
- Frozen butternut squash can be used—reduce simmering time slightly.
- For more variety, add zucchini, green beans, or potatoes.
- Spinach can be used instead of kale.
- Add red pepper flakes for a touch of heat.
- Use gluten-free pasta or omit pasta for a gluten-free version.
- Adding a Parmesan rind during simmering boosts flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
