Winter Minestrone Soup
Winter Minestrone Soup- made with nourishing kale and butternut squash, this hearty vegetable soup is sure to keep you warm all winter long. (vegan + gluten-free)
Hey there! I hope you all had a wonderful holiday filled with friends, family and delicious food.
We had a incredible week visiting with family but now it’s back to the grind so we can get ready for a busy week ahead. I spent so much time in the kitchen preparing our Thanksgiving feast that the last thing I feel like doing is cooking an elaborate meal. Maybe you can relate?
If so, you’re going to love this Winter Minestrone Soup!
It’s packed full of hearty winter vegetables like butternut squash and kale, then paired with satisfying add-ins like white beans and elbow macaroni.
I usually like to use Better Than Bouillon’s Vegetable Base for the broth in my soups but I was out when I made this so I used their No Chicken Base instead. It turned out SO good. The perfect cozy and comforting meal for a chilly winter day.
I will warn you that this makes a big pot of soup so be prepared to eat leftovers or freeze some for later. If you decide to freeze it, I recommend cooking just enough pasta for what you want to eat and adding it to your bowls when serving, rather than the pot. That way you can cook fresh pasta later on for the portion that you defrost. Otherwise it can get mushy or break apart in little pieces in the soup and nobody wants that.
I hope this soup keeps you warm and your belly full this winter. Enjoy!
Winter Minestrone Soup
Yield: 6 bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped (1 heaping cup)
- 2 carrots, peeled and chopped (about 3/4 cup)
- 3 celery, chopped (about 1/2 cup)
- 3 garlic cloves, minced (1 tablespoon)
- 1 teaspoon dried oregano
- 1/4 teaspoon salt & pepper
- 3 cups chopped kale (about 1 bundle, stems removed)
- 3 cups cubed butternut squash
- 6 cups vegetable broth (I like Better Than Bouillion’s No Chicken Base)
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can white beans
- 8 ounces pasta of choice
- vegan parmesan for serving
In a large pot, warm the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes.
To the pot, add the carrots, celery, garlic, oregano, salt & pepper, and cook for 5 more minutes. Add the kale, butternut squash and vegetable broth then bring to a low boil. Cook until the squash is tender, about 20 minutes.
Meanwhile bring a small pot of water to a boil. Cook the pasta as directed. Strain and rinse with cold water (to keep it from sticking together) then set aside.
Once the squash is tender, add the diced tomatoes and beans to the pot. Cook for another 5 minutes, until heated through. Add the cooked pasta and stir to combine. Serve warm and enjoy!
Leftovers can be stored in an airtight container for up to 3 days. If you’d like to freeze the soup, make sure to cool to room temperature before freezing.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!