Minestrone Soup With Butternut Squash & Kale
This hearty Minestrone Soup combines the sweetness of butternut squash with the nutrients of kale, creating a wholesome and comforting dish perfect for any season. Packed with vegetables and beans, this soup is not only delicious but also nutritious.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 medium zucchini, diced
- 1 can (14 oz) diced tomatoes, undrained
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste salt
- to taste freshly ground black pepper
- 4 cups kale, chopped (about 1 medium bunch)
- 1 cup small pasta (such as ditalini or elbow)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrots, and diced celery. Sauté for another 5 minutes, stirring occasionally.
- Add the cubed butternut squash and zucchini to the pot. Cook for 5 minutes, stirring frequently.
- Pour in the diced tomatoes with their juice and the vegetable broth. Bring the mixture to a boil.
- Add the kidney beans, oregano, thyme, salt, and pepper. Reduce heat to a simmer and cook for 15 minutes, or until the butternut squash is tender.
- Stir in the chopped kale and pasta. Cook for an additional 10 minutes until the pasta is al dente and the kale is wilted.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
You can use fresh or frozen kale, depending on availability.
Feel free to add or substitute other vegetables such as green beans or bell peppers based on your preference.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat before serving.