Hearty Winter Minestrone Soup (Printable)

Hearty Italian soup with kale, butternut squash, beans, and pasta. Perfect for cold days. Vegetarian-friendly.

# 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

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add butternut squash and 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 the squash is just tender.
06 - Add 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 and parsley if desired. Serve with crusty bread.

# Expert Tips:

01 -
  • It's one of those soups that tastes even better the next day, so you can make it without stress and enjoy it all week.
  • Packed with vegetables that actually taste like themselves, not dissolved into oblivion.
  • Gluten-free and dairy-free by default, with zero compromise on flavor or heartiness.
02 -
  • Never skip rinsing canned beans—the cloudy liquid they sit in adds unnecessary sodium and makes the broth look murky.
  • If you're making this soup ahead, cook the pasta separately and store it with a light drizzle of olive oil, then stir it in when reheating to prevent it from turning into mush.
03 -
  • For extra umami depth, add a Parmesan rind to the pot while simmering and remove it before serving—it dissolves into the broth without a trace but leaves behind serious flavor.
  • Cut your vegetables into roughly similar sizes so they cook evenly and the soup looks intentional rather than haphazard.
Go Back