Autumn Minestrone Soup with Squash and Kale

Introduction

Autumn is the season of hearty, comforting soups, and nothing captures the spirit of fall quite like a steaming bowl of Minestrone Soup with Squash and Kale. This recipe takes the classic Italian vegetable soup and gives it a seasonal twist by adding sweet, tender butternut squash and earthy kale. Packed with beans, pasta, and a rainbow of vegetables, this dish is both satisfying and nourishing—truly a complete meal in a bowl.

The combination of tender beans, chewy pasta, rich tomato broth, and the sweetness of squash makes this soup wholesome yet indulgent. Whether you’re preparing a weeknight family dinner or hosting guests for a cozy fall gathering, this soup is sure to please everyone.

Why I Love This Recipe

I love this recipe because it’s the definition of comfort food with a nutritious edge. It’s hearty enough to stand alone as a main course but light enough that you don’t feel weighed down. The butternut squash adds a natural sweetness that balances beautifully with the tomatoes and herbs, while the kale brings freshness and color. It’s also endlessly adaptable—perfect for using up fall vegetables you already have.

Why This is a Must-Try Dish

• Seasonal Goodness: Highlights fall vegetables like squash and kale.
• Balanced & Nutritious: Packed with fiber, vitamins, and plant-based protein.
• Customizable: Easy to swap beans, veggies, or pasta to suit your taste.
• Comforting & Filling: A warm, cozy dish that makes chilly evenings brighter.
• One-Pot Meal: Minimal cleanup with maximum flavor.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6–8
• Calories per Serving: ~280–320 (depending on pasta and beans used)
• Cuisine: Italian-inspired
• Course: Soup / Main Course

Ingredients

Vegetables & Base

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 cups butternut squash, peeled and diced
• 1 medium zucchini, diced
• 1 cup kale, stems removed and leaves chopped

Liquids & Flavor

• 1 can (14 oz) diced tomatoes (with juice)
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper, to taste

Beans & Pasta

• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup small pasta (ditalini, elbow, or small shells)

Garnish

• Freshly grated Parmesan cheese (optional)
• Fresh parsley, chopped
• A drizzle of extra-virgin olive oil

Simple Cooking Directions

1. Sauté onion, carrot, celery, and garlic.
2. Add squash, zucchini, herbs, and broth. Simmer until tender.
3. Stir in tomatoes, beans, and pasta; cook until pasta is done.
4. Add kale and simmer briefly until wilted.
5. Serve hot with Parmesan and olive oil.

Step-by-Step Recipe Preparation

1. Sauté Aromatics
   • Heat olive oil in a large pot over medium heat.
   • Add onion, carrot, and celery; cook for 5–6 minutes until softened.
   • Stir in garlic and cook for 1 minute until fragrant.
2. Add Squash & Broth
   • Stir in butternut squash, zucchini, thyme, oregano, basil, and bay leaf.
   • Pour in vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15–20 minutes, until squash is tender.
3. Add Tomatoes, Beans & Pasta
   • Stir in diced tomatoes with their juice, cannellini beans, kidney beans, and pasta.
   • Simmer for another 10–12 minutes, until pasta is al dente.
4. Add Kale
   • Stir in chopped kale and cook for 2–3 minutes until wilted.
   • Remove bay leaf. Adjust seasoning with salt and pepper.
5. Serve
   • Ladle into bowls and top with Parmesan, parsley, and a drizzle of olive oil.

How to Serve

• Serve hot with a side of crusty bread or garlic toast.
• For a more filling meal, pair with a simple green salad or roasted root vegetables.
• Add extra Parmesan on the table for sprinkling.

Additional Recipe Tips

• If soup thickens too much, add extra broth when reheating.
• Cook pasta separately if you plan to store leftovers—this prevents mushy pasta.
• Use kale or swap with spinach, Swiss chard, or collard greens.
• A Parmesan rind simmered in the broth adds incredible depth of flavor.

Variations

• Gluten-Free: Use gluten-free pasta or rice instead.
• Vegan: Skip Parmesan or replace with nutritional yeast.
• Protein Boost: Add cooked chicken or Italian sausage.
• Different Beans: Use chickpeas, navy beans, or black beans.
• Spicy Twist: Add a pinch of red pepper flakes.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze soup (without pasta) for up to 3 months. Add freshly cooked pasta when reheating.
• Reheating: Warm on the stovetop over medium heat, adding extra broth if needed.

Special Equipment Needed

• Large heavy-bottomed soup pot or Dutch oven
• Wooden spoon or ladle
• Cutting board & sharp knife

Conclusion

Autumn Minestrone Soup with Squash and Kale is the perfect balance of warmth, nutrition, and comfort. With seasonal vegetables, hearty beans, and nourishing greens, it’s a one-pot wonder that brings both health and joy to the table. Whether you’re serving it for a weeknight dinner, prepping ahead for busy days, or impressing guests at a fall gathering, this soup is sure to become a staple in your seasonal cooking.