This Winter Minestrone Soup with Butternut Squash and Kale is the kind of pot I make when the air turns sharp and everyone in the house is craving something warm, bright, and nourishing. I first put this combination together during a snowy December when the farmer's market satiered me with unusually sweet squash and a big bunch of hardy kale. The texture balance between soft, slightly caramelized squash, tender pasta, and the gentle chew of butter beans made every bowl feel thoughtfully composed, not just thrown together. Over the years it has become my winter standby for weeknight dinners, and it always brings a cozy, fragrant welcome to the table.

What makes this version special is the layered seasoning: a hit of tomato paste in the sauté, the warmth of fresh sage and rosemary, and a touch of thyme to anchor the broth. Using short pasta like radiatore gives each spoonful sculpted nooks that capture broth and bits of vegetable so every bite is satisfying. I often finish bowls with a squeeze of lemon and a shaving of Parmesan for contrast, but the base is robust enough to stand on its own. This recipe is forgiving, pantry-friendly, and built for sharing at a relaxed dinner with friends or family.

Ingredients

• Short pasta (1 cup): I use radiatore for its ruffled grooves that hold broth. Choose a quality brand like Barilla or De Cecco and cook until just al dente to prevent over-softening in the soup.
• Olive oil (2 tablespoons): Use extra-virgin for flavor; it creates the foundation for sautéing the aromatics and helps the tomato paste caramelize.
• Celery (2 stalks, sliced): Adds a savory backbone and gentle crunch. Look for firm stalks without brown edges.
• Garlic (2 cloves, minced): Fresh garlic brightens the broth; mince finely so it disperses and softens without burning.
• Tomato paste (1 tablespoon): Toasting it in the pan concentrates its sweetness and deepens the tomato flavor of the broth.
• Butternut squash (2 cups, peeled and diced): Cut into 1/2-inch cubes for quick, even cooking; look for a firm, heavy squash for best sweetness.
• Salt and pepper (1/2 teaspoon each, divided): Season in stages to build flavor; keep extra at the table for finishing.
• Chicken broth (4 cups): Low-sodium broth lets you control salt. Substitute vegetable broth for a vegetarian version.
• Crushed tomatoes (28 ounces): Use a good-quality crushed tomato or puree for silky texture and bright acidity.
• Water (2 cups): Balances the tomato base and helps achieve the right soup consistency.
• Fresh sage (1 teaspoon, minced), rosemary (1/2 teaspoon, minced), thyme (3 sprigs): Fresh herbs add an earthy, wintery aroma; finely mince sage and rosemary to avoid chewy bits.
• Red pepper flakes (1/2 teaspoon, optional): For a subtle kick; add to taste.
• Kale (2 cups, chopped, ribs removed): Use Lacinato or curly kale; remove the stems so leaves soften quickly without fibrous bits.
• Butter beans (15 ounces, drained and rinsed): Canned butter beans add creaminess and protein; rinse well to reduce sodium.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil and add 1 cup short pasta. Cook until al dente according to package directions, typically 8 to 10 minutes. Drain and set aside in a shallow bowl; toss with a little olive oil to keep pieces separate so they do not clump when mixed into the soup. Sauté aromatics: Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced celery and cook 3 to 4 minutes until softened and translucent. Add the minced garlic and 1 tablespoon tomato paste and cook about 1 minute, stirring constantly so the paste caramelizes slightly and loses any raw edge. Brown the squash: Add the 2 cups diced butternut squash and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 to 6 minutes, stirring occasionally, until the edges of the squash show light caramelization; this step adds depth of flavor by concentrating natural sugars. Build the broth: Pour in 4 cups low-sodium chicken broth, the 28-ounce can of crushed tomatoes, and 2 cups water. Add the minced sage, minced rosemary, and 3 sprigs of thyme. If using, add 1/2 teaspoon red pepper flakes. Bring to a gentle simmer, reduce heat to medium-low, and cook 5 to 7 minutes until the squash is tender when pierced with a fork but not falling apart. Finish with greens and beans: Stir in 2 cups chopped kale and the drained 15-ounce can of butter beans. Cook 1 to 2 minutes until the kale just softens and the beans are heated through. Taste and adjust seasoning with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine with pasta and serve: Add the cooked pasta to the pot and stir for 1 to 2 minutes to heat through and allow the pasta to absorb some broth. Serve bowls warm with optional Parmesan, extra herbs, and lemon wedges for brightness.

Storage Tips

Cool the soup to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. If you plan to freeze, remove pasta first and freeze the base in freezer-safe containers for up to 3 months. When reheating from frozen, thaw in the refrigerator overnight or simmer gently on the stove until warm; add freshly cooked pasta or heat leftover pasta separately and combine before serving. Use glass or BPA-free plastic containers and leave a little headspace to allow expansion when freezing.

Ingredient Substitutions

For a vegetarian version, substitute low-sodium vegetable broth for chicken broth and skip optional Parmesan. Swap butter beans for cannellini beans or chickpeas if you prefer a firmer bite. If you need gluten-free, use 1 cup gluten-free short pasta or small rice-shaped pasta and cook according to package directions. For a lower-carb option, omit pasta and add 1 cup extra beans or 1 cup diced parsnip for bulk. When fresh herbs are not available, reduce dried herbs to one-third of the fresh amount to avoid overpowering the soup.

Serving Suggestions

Serve with rustic crusty bread or garlic-rubbed grilled slices for sopping up the broth. Top each bowl with grated Parmesan or a drizzle of good olive oil and a squeeze of lemon to lift the tomatoes. Consider pairing with a simple green salad dressed in lemon and olive oil for a light contrast, or offer warm focaccia for heartier meals. Garnish ideas include torn fresh basil, extra thyme leaves, or a sprinkle of toasted pumpkin seeds for crunch in winter.

Cultural Background

Minestrone is a classic Italian-heritage dish that varies widely by region and season; traditionally it is a flexible pot of vegetables and beans that used whatever was fresh. This winter take leans into northern Italian winter produce like squash and dark leafy greens, combined with pulses for substance. It reflects the Italian peasant-rooted philosophy of cucina povera, where simple, inexpensive ingredients are transformed into nourishing, flavorful meals through technique and patience.

Seasonal Adaptations

In colder months lean into root vegetables: swap some squash for diced carrot or parsnip. In spring and summer, replace kale with tender spinach and switch butter beans for fresh peas and young zucchini for a lighter profile. For holiday gatherings, finish with shaved aged Pecorino and scatter toasted hazelnuts for an elevated texture contrast. The recipe adjusts easily to seasonal markets and holiday menus.

Meal Prep Tips

On prep day roast a double batch of diced squash to deepen flavor, and chop celery and herbs into sealed containers for quick assembly. Store cooked pasta separately to maintain ideal texture. Portion soup into individual containers for grab-and-go lunches and reheat on the stove or in the microwave, adding a splash of water to refresh the broth. Label containers with date and reheating instructions for convenience.

This soup is one of those comforting dishes that invites adaptation and sharing. Whether you serve it for a weekday family meal or a relaxed weekend gathering, it rewards simple technique and thoughtful seasoning. Make it your own by adjusting herbs, swapping beans, or finishing with your favorite cheese.