Winter Minestrone Soup

The first snowfall had just started dusting the windowsills when my neighbor Maria brought over a container of this soup. She had noticed me shoveling the driveway in just a sweater and insisted I come inside to warm up properly. That bowl of minestrone, with its tender chunks of squash and silky kale, felt like being wrapped in a blanket. I begged for the recipe immediately.

Last January my sister came over to help me paint the living room and I made a triple batch. We ended up eating it straight from the pot while standing in the kitchen, too tired to even set the table. The way the pasta soaks up that savory broth as it sits is absolutely magical.

Ingredients

• 2 tablespoons olive oil: This creates the foundation for sautéing your aromatics and adds that signature Italian richness
• 1 medium yellow onion, diced: Provides the essential sweet base that builds depth as it cooks down
• 2 carrots, sliced: These add natural sweetness and maintain a satisfying bite even after long simmering
• 2 celery stalks, sliced: Completes the classic mirepoix base that gives minestrone its aromatic backbone
• 3 garlic cloves, minced: Add this right before the liquids to avoid burning and preserve its fragrant punch
• 3 cups butternut squash, peeled and cubed: Choose a squash that feels heavy for its size and peel carefully to reveal the vibrant orange flesh
• 1 medium zucchini, diced: Keep the pieces uniform so they cook at the same rate as the squash
• 1 can (14 oz/400 g) diced tomatoes: The juices become part of the broth while the tomatoes add body and brightness
• 4 cups kale, stems removed and leaves chopped: Tuscan kale works beautifully here but curly kale adds lovely texture too
• 1 can (15 oz/425 g) cannellini beans, drained and rinsed: These creamy beans provide protein and become velvety as they simmer
• 1 cup small pasta: Ditalini is traditional but whatever small shape you have in your pantry will work perfectly
• 6 cups vegetable broth: Use a high quality broth you would drink on its own since it becomes the soup base
• 1 bay leaf: This herb develops an earthy flavor as it simmers and should be removed before serving
• 1 teaspoon dried oregano: Adds that classic Mediterranean herbaceous note everyone recognizes
• 1 teaspoon dried thyme: Provides an earthy subtle warmth that complements the winter vegetables
• 1/2 teaspoon dried rosemary: A little goes a long way and pairs beautifully with the butternut squash
• Salt and pepper, to taste: Taste at the end and adjust since the broth and beans already contain sodium
• Freshly grated Parmesan cheese: Sprinkle this on top for a salty umami finish that ties everything together
• Chopped fresh parsley: Adds a bright fresh pop of color and a light herbaceous finish
• Crusty bread, for serving: Essential for soaking up every last drop of that flavorful broth

Instructions

Build your aromatic base:

Heat the olive oil in your large soup pot over medium heat until it shimmers slightly then add the onion carrots and celery. Let them cook undisturbed for a minute or two before stirring occasionally for about 5 minutes until they soften and the onion turns translucent.

Wake up the garlic:

Stir in the minced garlic and watch carefully for just 1 minute until it becomes fragrant. You want it to release its aroma without taking on any golden color.

Add the hearty vegetables:

Toss in the cubed butternut squash and diced zucchini then cook for another 5 minutes. Stir occasionally to let the vegetables develop a slight edge and begin to soften.

Create the simmering broth:

Pour in the diced tomatoes with their juices followed by the vegetable broth. Add the bay leaf oregano thyme and rosemary then bring everything to a rolling bubble.

Let the flavors develop:

Reduce the heat until the soup maintains a gentle simmer then cover the pot. Let it cook for 15 minutes until the squash yields easily when pierced with a fork.

Add the final elements:

Stir in the cannellini beans pasta and chopped kale. Simmer uncovered for 10 to 12 minutes until the pasta is tender and the kale has completely wilted into the soup.

Finish and serve:

Fish out and discard the bay leaf then taste the soup and adjust with salt and pepper as needed. Ladle into warmed bowls and top with grated Parmesan fresh parsley and crusty bread alongside.

Save to Pinterest

This recipe became my go to the winter my furnace broke and I was heating the kitchen with the stove and oven. Something about standing over that bubbling pot made the unheated house feel cozy instead of just cold.

Making It Your Own

I have learned that minestrone is beautifully forgiving. Spinach works just as well as kale though it wilts more quickly. Any small pasta shape will do and sometimes I use broken spaghetti pieces when that is what I have in the pantry.

The Secret To Perfect Texture

Adding the pasta toward the end prevents it from becoming mushy even if you plan to keep the soup on low heat for a while. The vegetables should be tender but still hold their shape when you scoop them up with your spoon.

Serving Suggestions

This soup needs nothing more than good bread and maybe a simple green salad but it also pairs beautifully with a light white wine. I like to set out additional Parmesan and red pepper flakes so everyone can customize their bowl.

• Warm your bowls before ladling the soup to keep it hot longer
• Hold off on adding the pasta until you are ready to eat if making this ahead
• Freeze individual portions for quick lunches that just need reheating

Save to Pinterest

There is something profoundly satisfying about a soup that nourishes you completely while leaving the kitchen smelling amazing for hours.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves overnight as the flavors develop. Store in the refrigerator for up to 4 days. The pasta may absorb liquid, so add extra broth when reheating.

→ What pasta works best in minestrone?

Small shapes like ditalini, elbow macaroni, or shells work well. They cook evenly and fit nicely on the spoon. For gluten-free, use rice-based pasta or substitute with additional beans.

→ Can I use fresh herbs instead of dried?

Yes. Use about 1 tablespoon of fresh herbs for every teaspoon of dried. Add them in the last 5 minutes of cooking to preserve their bright flavor and aroma.

→ How do I store leftovers?

Cool completely and transfer to airtight containers. Refrigerate for up to 4 days or freeze for 3 months. If freezing, consider cooking pasta separately to prevent it from becoming mushy.

→ What vegetables can I substitute?

Spinach, chard, or escarole work well in place of kale. Try sweet potatoes instead of butternut squash, or add green beans, bell peppers, or diced potatoes based on what's in season.

→ Is this soup suitable for meal prep?

Perfect for batch cooking. Make a large pot on Sunday and portion into containers for quick lunches throughout the week. The hearty vegetables hold up well during reheating.