Description

This Winter Minestrone is a hearty and nourishing vegetarian soup perfect for cold weather. Combining cubed butternut squash, beans, kale, pasta, and a medley of flavorful seasonings in a vegetable stock base, it offers comforting warmth and a satisfying blend of textures and flavors. Finished with a splash of red wine vinegar, pesto, and a sprinkle of Parmesan cheese, it’s an easy-to-make, cozy dish ideal for a wholesome dinner.

Ingredients

Units Scale

Main Ingredients

4 cups cubed butternut squash
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 (15-oz) can chickpeas, drained and rinsed
1 (15-oz) can Great Northern beans (or any white bean such as cannellini), drained and rinsed
1 (15-oz) can diced tomatoes
1 quart vegetable stock
2 cups water
3 teaspoons kosher salt
1 teaspoon no-salt added Italian seasoning
1 cup chopped Lacinato kale (or baby spinach)
1 tablespoon red wine vinegar
1 cup cooked small shape pasta (such as orzo, ditalini, tubetini, or elbow macaroni; use gluten free pasta for gluten free)

For Serving

Pesto
Freshly grated Parmesan cheese

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Instructions

Prepare the vegetables: Peel and cube the butternut squash into 1-inch pieces, finely chop the yellow onion, and mince the garlic cloves to have all the fresh ingredients ready.
Sauté aromatics: In a large pot, warm a small amount of oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and translucent, about 3-5 minutes.
Add main ingredients: Stir in the cubed butternut squash, drained chickpeas, Great Northern beans, and diced tomatoes. Mix well to combine all ingredients evenly.
Add liquids and seasonings: Pour in the vegetable stock and water. Stir in kosher salt and no-salt added Italian seasoning. Bring the mixture to a boil over high heat.
Simmer the soup: Reduce the heat to low and let the soup simmer gently for approximately 6 hours (360 minutes), uncovered or partially covered, allowing flavors to deepen and the squash to become tender.
Cook the pasta: About 10 minutes before serving, add the cooked small shape pasta into the soup to heat through and absorb flavors.
Add greens and finish: Stir in the chopped Lacinato kale or baby spinach and let it wilt in the hot soup. Remove from heat and stir in the red wine vinegar for a touch of acidity.
Serve: Ladle the soup into bowls and top with a dollop of pesto and a generous sprinkle of freshly grated Parmesan cheese for extra flavor and richness.

Notes

This vegetarian winter minestrone is a delicious and nourishing soup that’s easy to prepare and full of comforting flavors perfect for cold weather.
Use gluten-free pasta if you need the recipe to be gluten free.
Leftovers can be stored in the refrigerator for up to 4 days and taste even better as flavors meld.
The long simmering time ensures a rich depth of flavor and tender vegetables, but you can shorten by pre-cooking the squash and reducing simmer time modestly if needed.
Add pesto and Parmesan last to keep their fresh flavors intact.

Nutrition

Serving Size: 1 bowl (approximately 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