Winter Minestrone Soup with Butternut Squash and Kale

This winter minestrone is a hearty, tomato-brothy Italian vegetable soup loaded with sweet butternut squash, tender kale, creamy butter beans, and short pasta, finished with herbs and a squeeze of lemon. It’s true comfort food that’s perfect for cozy weeknight dinners, meal prep, or casual entertaining, with restaurant-quality flavor in about 40 minutes.

Course Soup

Cuisine Italian, Mediterranean

Keyword butternut squash and kale soup, winter minestrone soup

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 195kcal

Author Julia

Ingredients

1 cup short pasta I used radiatore
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

US Customary - Metric

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

Best way to serve: Winter minestrone soup is hearty enough to be a main course. Serve hot with crusty bread, focaccia, or garlic toast for dipping.
Flavorful garnishes: When serving, sprinkle the soup with finely grated Parmesan, drizzle a little bit of olive oil, and squeeze fresh lemon into the broth. Top the soup with fresh parsley or dill to add freshness just before serving.
Leftover storage: Store soup and pasta separately in airtight containers in the fridge up to 4 days. Keeping them apart prevents the pasta from soaking up too much broth. Add cooked pasta to the soup just before reheating.
Freezer friendly: Freeze the soup without pasta for best results. Reheat and add freshly cooked pasta before serving.
Meal prep tip: Chop vegetables and herbs in advance and store separately in the fridge for up to 2 days. Cooked beans can also be portioned and frozen. For meal prep, keep pasta and soup cooked and stored separately, then mix it into the soup only when you’re ready to heat and eat.

Nutrition