Description
Winter Minestrone is a hearty and nourishing vegetarian soup perfect for cozy winter nights. This recipe features a comforting blend of butternut squash, beans, kale, and pasta, simmered slowly to develop rich flavors. It’s easy to make at home and ideal for a wholesome dinner, balancing textures and tastes beautifully with a touch of red wine vinegar and optional pesto and parmesan cheese.
Ingredients
Scale
Vegetables and Aromatics
- 4 cups cubed butternut squash
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped Lacinato kale or baby spinach
Beans and Tomatoes
- 1 (15-oz) can chickpeas
- 1 (15-oz) can Great Northern beans or any white bean such as cannellini
- 1 (15-oz) can diced tomatoes
Liquids and Seasonings
- 1 quart vegetable stock
- 2 cups water
- 3 teaspoons kosher salt
- 1 teaspoon no-salt added Italian seasoning
- 1 tablespoon red wine vinegar
Pasta and Garnishes
- 1 cup cooked small shape pasta such as orzo, ditalini, tubetiini, or elbow macaroni (use gluten free pasta for gluten free option)
- Pesto (optional, for serving)
- Freshly grated parmesan cheese (optional, for serving)
Instructions
- Prepare the vegetables: Start by peeling and cubing the butternut squash into small, even pieces. Finely chop the yellow onion and mince the garlic cloves to ensure they blend well into the soup.
- Sauté aromatics: In a large pot over medium heat, lightly sauté the onion and garlic until translucent and fragrant, about 3-4 minutes, to develop their natural sweetness and build flavor as the base for the soup.
- Add liquids and seasoning: Pour in the vegetable stock and water to the pot. Stir in the kosher salt and no-salt added Italian seasoning, then bring the mixture to a simmer to prepare for the vegetables and beans.
- Incorporate squash and beans: Add the cubed butternut squash, chickpeas, Great Northern beans, and diced tomatoes into the pot. Stir to combine evenly and allow the soup to return to a simmer.
- Simmer the soup: Reduce the heat to low and let the soup cook uncovered for approximately 6 hours (360 minutes), allowing the flavors to marry and the butternut squash to become tender and meld with the other ingredients.
- Add greens and pasta: About 10 minutes before serving, stir in the chopped Lacinato kale or baby spinach and cooked small pasta shapes. This will wilt the greens gently and heat the pasta through without overcooking them.
- Finish with vinegar and serve: Remove the soup from heat and stir in the tablespoon of red wine vinegar to brighten the flavors. Ladle the soup into bowls and serve with a dollop of pesto and a sprinkle of freshly grated parmesan cheese if desired.
Notes
- This minestrone soup is perfect for winter due to its warming ingredients and slow-simmered flavors.
- Use gluten free pasta to make this recipe gluten free.
- For a vegan option, omit parmesan cheese or substitute with a plant-based alternative.
- Feel free to add additional vegetables such as carrots or celery according to preference.
- The long simmer time enhances the depth of flavor but can be shortened by cooking on medium heat for about 1 hour until squash is tender.
Nutrition
- Serving Size: 1 bowl (about 1/8 of recipe)
- Calories: 285 kcal
- Sugar: 3 g
- Sodium: 481 mg
- Fat: 0.4 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.14 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
