Winter Minestrone Soup Kale

This hearty Winter Minestrone Soup with Butternut Squash and Kale is perfect for chilly evenings when you want something comforting and nourishing. It combines seasonal vegetables with a savory broth and a touch of fresh herbs to create a balanced, flavorful meal that warms you from the inside out. The addition of pasta and butter beans makes it filling enough for a satisfying dinner any night of the week.

I first made this soup after a long day spent outdoors in cold weather. The moment I took the first spoonful, I knew it was going to be a winter favorite in our house. Now it’s requested almost weekly.

Ingredients

• One cup of short pasta such as radiatore: which holds the broth well and adds comforting chew
• Two tablespoons olive oil: for sautéing and depth of flavor, use extra virgin for the best taste
• Two stalks of celery: sliced to bring subtle aromatic freshness, look for firm, crisp stalks
• Two cloves garlic: minced for its essential warmth and complexity in the base
• One tablespoon tomato paste: to concentrate the tomato flavor and give a rich, slightly sweet backbone
• Two cups of peeled and diced butternut squash: about half-inch pieces which soften and add sweetness, choose firm squash without blemishes
• Half a teaspoon table salt: divided to season throughout and enhance flavor
• Half a teaspoon freshly ground black pepper: divided for mild heat, freshly ground gives better aroma
• Four cups low-sodium chicken broth: for savory depth, or vegetable broth for a vegetarian option
• Twenty-eight ounces canned crushed tomatoes or tomato puree: for bright tomato presence
• Two cups water: to balance the liquid without diluting flavor too much
• One teaspoon minced fresh sage leaves: for an earthy herb note
• Half a teaspoon minced fresh rosemary: to add piney, fragrant undertones
• Three sprigs fresh thyme: for subtle brightness and complexity
• Half a teaspoon red pepper flakes: optional to bring gentle heat if you like a bit of spice
• Two cups chopped kale leaves ribs removed: to add color and nutrition, look for vibrant dark green leaves
• Fifteen ounces canned butter beans drained and rinsed: for creaminess and protein

Instructions

Step 1:

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.

Step 2:

Heat the olive oil in a large pot over medium heat. Add the celery and cook for three to four minutes until softened. Add the garlic and tomato paste and cook about one minute until fragrant.

Step 3:

Stir in the butternut squash and season with a quarter teaspoon salt and a quarter teaspoon pepper. Cook for four to six minutes until the squash is lightly browned and developing sweetness.

Step 4:

Add the chicken broth, crushed tomatoes, two cups water, sage, rosemary, thyme, and the red pepper flakes if using. Bring to a simmer and cook five to seven minutes until the squash is tender but holds its shape.

Step 5:

Add the kale and butter beans. Cook for one to two minutes until the kale softens and brightens in color. Season to taste with the remaining salt and pepper.

Step 6:

Stir in the cooked pasta and cook for one to two minutes to heat everything through evenly.

Step 7:

Serve warm with Parmesan cheese, fresh herbs, and lemon wedges if you like a fresh squeeze of brightness.

I love the butter beans in this soup because they add a creamy texture that feels indulgent without being heavy. One winter, I made this soup for a group of friends after a snowshoeing trip. Watching everyone savor the warm bowls with smiles was a wonderful reminder of how food can bring comfort and connection during the coldest days.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stove over low heat stirring occasionally to keep the pasta and veggies intact and avoid overcooking.

Ingredient Substitutions

Swap chicken broth for mushroom or vegetable broth for a vegetarian or vegan version. Use cannellini beans instead of butter beans for a slightly different texture that still adds creaminess. Try small shells or ditalini pasta if you cannot find radiatore.

Serving Suggestions

Serve with a crusty whole grain bread or garlic bread to soak up all the delicious broth. Top with a sprinkle of Parmesan cheese and a few fresh sage leaves for a restaurant-quality touch. A wedge of lemon on the side adds a lovely brightness that cuts through the soup's richness.

This soup is a perfect winter staple that combines wholesome ingredients with comforting flavors for a nourishing meal.

FAQs about Recipes

→ What pasta works best for minestrone?

Short pasta shapes like radiatore or ditalini hold up well in minestrone, providing texture without overpowering the broth.

→ Can I substitute butter beans with another legume?

Yes, cannellini or chickpeas make excellent alternatives, offering a similar creamy texture and mild flavor.

→ How do I prevent butternut squash from becoming mushy?

Cook diced squash until just tender and lightly browned to retain structure and add a subtle caramelized flavor.

→ What fresh herbs enhance the soup's flavor?

Sage, rosemary, and thyme combine to add an earthy, aromatic depth complementing the vegetables and broth.

→ Can this dish be prepared ahead?

Yes, flavors deepen when reheated, but add tender kale near serving to maintain its texture and color.