Description
A hearty and flavorful winter minestrone soup featuring butternut squash, kale, and beans. This recipe is perfect for cold weather and comes together in about 40 minutes, offering restaurant-quality taste for weeknight dinners.
Ingredients
- 1 cup short pasta (e.g., radiatore, ditalini, elbow, small shells)
- 2 tablespoons olive oil
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups butternut squash, peeled and diced (about ½-inch cubes)
- ½ teaspoon table salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 4 cups low-sodium chicken broth
- 28 oz canned crushed tomatoes or tomato puree
- 2 cups water
- 1 teaspoon minced fresh sage leaves
- ½ teaspoon minced fresh rosemary
- 3 sprigs fresh thyme
- ½ teaspoon red pepper flakes (optional)
- 2 cups chopped kale leaves, ribs removed
- 15 oz canned butter beans, drained and rinsed
- Parmesan cheese, fresh herbs, and lemon wedges for serving (optional)
Instructions
- Bring a large pot of boiling salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.
- Heat the olive oil in a large pot over medium heat. Add the celery and cook 3 to 4 minutes until softened.
- Add the garlic and tomato paste and cook about 1 minute until fragrant.
- Stir in the butternut squash and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook 4 to 6 minutes until lightly browned.
- Add the chicken broth, crushed tomatoes, 2 cups water, sage, rosemary, thyme, and red pepper flakes if using.
- Bring to a simmer and cook 5 to 7 minutes, until the squash is tender.
- Add the kale and butter beans. Cook 1 to 2 minutes until the kale softens.
- Season to taste with remaining salt and pepper.
- Stir in the cooked pasta and cook 1 to 2 minutes to heat through.
- Serve warm with Parmesan, fresh herbs, and lemon wedges if desired.
Notes
- Serve hot with crusty bread or garlic toast.
- Garnish with Parmesan, a drizzle of olive oil, and a squeeze of lemon.
- Store soup and pasta separately in airtight containers in the fridge for up to 4 days.
- Freeze the soup without pasta for best results. Reheat and add freshly cooked pasta before serving.
- Chop vegetables and herbs in advance and store separately in the fridge for up to 2 days for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 195 kcal
- Sugar: 6 g
- Sodium: 524 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
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