Winter Minestrone Soup Kale (Printable Version)
A vibrant minestrone with butternut squash, kale, tender pasta, and aromatic herbs perfect for chilly days.
# What You'll Need:
→ Pasta
01 -
1 cup radiatore pasta
→ Vegetables and Aromatics
02 -
2 stalks celery, sliced
03 -
2 cloves garlic, minced
04 -
2 cups butternut squash, peeled and diced (½-inch cubes)
05 -
2 cups kale, chopped, ribs removed
→ Liquids
06 -
4 cups low-sodium chicken broth
07 -
28 ounces canned crushed tomatoes or tomato puree
08 -
2 cups water
09 -
2 tablespoons olive oil
→ Beans and Legumes
10 -
15 ounces canned butter beans, drained and rinsed
→ Herbs and Seasonings
11 -
1 tablespoon tomato paste
12 -
½ teaspoon table salt, divided
13 -
½ teaspoon freshly ground black pepper, divided
14 -
1 teaspoon minced fresh sage leaves
15 -
½ teaspoon minced fresh rosemary
16 -
3 sprigs fresh thyme
17 -
½ teaspoon red pepper flakes (optional)
# Step-by-Step Guide:
01 -
Bring a large pot of boiling salted water to a boil. Cook radiatore pasta until al dente according to package instructions. Drain and set aside.
02 -
Heat olive oil in a large pot over medium heat. Add sliced celery and cook for 3 to 4 minutes until softened. Stir in minced garlic and tomato paste, cooking about 1 minute until fragrant.
03 -
Add diced butternut squash, season with ¼ teaspoon salt and ¼ teaspoon black pepper. Cook for 4 to 6 minutes until lightly browned.
04 -
Pour in chicken broth, crushed tomatoes, and water. Add minced sage, rosemary, thyme sprigs, and optional red pepper flakes. Bring mixture to a simmer and cook for 5 to 7 minutes until squash is tender.
05 -
Add chopped kale and drained butter beans. Cook for 1 to 2 minutes until kale softens. Adjust seasoning with remaining salt and pepper to taste.
06 -
Stir in the cooked pasta and cook for 1 to 2 minutes until heated thoroughly.
07 -
Ladle soup into bowls and serve warm. Optionally, garnish with Parmesan cheese, fresh herbs, and lemon wedges.
# Additional Notes:
01 -
To enhance flavor, use fresh herbs and adjust seasoning at the end. For vegan version, substitute vegetable broth and omit Parmesan.