Winter Minestrone Soup (Printer View)

A hearty bowl brimming with nourishing vegetables, beans, and pasta in aromatic vegetable broth—perfect for chilly weather.

# Components:

→ 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 and Grains

10 - 1 can (15 oz) cannellini beans, drained and rinsed
11 - 1 cup small pasta such as ditalini or elbow macaroni

→ Liquids and 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

# Method:

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

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it's been simmering all day.
  • Every vegetable actually stays distinct instead of turning into mush—that's the real magic here.
  • One pot means minimal cleanup on a cold evening when you'd rather be curled up with a bowl.
02 -
  • Don't add the pasta until the very end or it'll absorb too much liquid and the soup becomes thick and starchy instead of brothy.
  • Tasting as you go is essential—the vegetables will release their own flavors as they cook, so you might need less salt than you'd expect.
03 -
  • Prep all your vegetables before you start cooking so you can move through the steps smoothly without scrambling at the last minute.
  • If the soup is too thick, add more broth gradually—it's easier to thin than to thicken, and watering it down at the table is never as good.
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