Winter Minestrone Soup Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Winter Minestrone Soup simmers butternut squash, kale, cannellini beans, and pancetta in rich tomato broth.

This hearty 50-minute bowl serves 8 with perfect seasonal vegetable balance and cozy Italian warmth.

Why This Recipe Works

Pancetta fat base creates restaurant-level depth. Butternut squash melts into creamy broth naturally. Cannellini beans thicken without cornstarch. Kale holds texture through long simmer. Parmesan rind infuses umami that grated cheese can’t match.

Ingredients & Prep

2 tbsp olive oil, 4 oz pancetta diced, 2 cups carrots diced, 2 cups celery diced, 1 large onion diced, 4 garlic cloves minced, 2 tsp fresh thyme, 2½ cups butternut squash cubed, 28 oz crushed tomatoes, 6 cups chicken broth, 15 oz cannellini beans drained, 1 cup small pasta, 5 oz baby kale, 1 bay leaf, 1 Parmesan rind, salt + pepper.

Step-by-Step Instructions

Heat oil in Dutch oven over medium. Cook pancetta until fat renders (5 minutes). Add carrots, celery, onion; cook until softened (8 minutes). Add garlic + thyme; cook 1 minute. Stir in squash, tomatoes, broth, bay leaf, Parmesan rind, 2 tsp salt, ½ tsp pepper. Simmer covered 20 minutes. Add beans + pasta; simmer 10 minutes. Stir in kale until wilted (2 minutes). Remove rind + bay leaf. Adjust seasoning.

Flavor Variations

Storage Tips

Refrigerate airtight 5 days; pasta holds shape perfectly. Freeze 3 months without pasta. Add fresh pasta when reheating.

FAQs

Pasta mushy? Under-cook 2 minutes; it continues cooking in hot soup. Too thick? Add boiling broth ½ cup at time. Kale bitter? Remove thick stems + add last 2 minutes.

Conclusion

Winter Minestrone Soup transforms root vegetables into nourishing winter embrace rich, hearty, endlessly comforting.

Winter Minestrone Soup Recipe

Print Recipe

Winter Minestrone Soup simmers hearty butternut squash, cannellini beans, kale, and ditalini pasta in rich tomato pancetta broth. Classic Italian rib-sticking bowl loaded with seasonal root vegetables perfect for cold weather nourishment.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hr 10 mins
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 5 oz pancetta, diced
• 2 cups diced carrots
• 2 cups diced celery
• 2½ cups diced yellow onion
• 4 garlic cloves, minced
• 2 tsp fresh thyme
• 2½ cups peeled butternut squash (½-inch cubes)
• 1 (28 oz) can crushed tomatoes
• 6–8 cups chicken or vegetable broth
• 1 bay leaf
• 2 tsp kosher salt
• 1 (15 oz) can cannellini beans, drained
• 1 cup ditalini pasta
• 5 oz baby kale or spinach
• ½ cup dry white wine
• 2 tbsp basil pesto
• Grated parmesan for serving

Instructions

• 1. Heat large Dutch oven over medium. Cook pancetta until fat renders and crisp. Remove with slotted spoon.
• 2. Add carrots, celery, onion to pancetta fat. Cook 8-10 minutes until softened. Add garlic, thyme; cook 1 minute.
• 3. Add butternut squash, crushed tomatoes, broth, bay leaf, salt. Bring to boil, reduce to simmer. Cover partially; cook 30 minutes until squash tender.
• 4. Stir in pasta, beans, wine. Simmer uncovered 10 minutes until pasta al dente. Add kale; cook 2 minutes until wilted.
• 5. Stir in pesto. Remove bay leaf. Ladle into bowls; top with pancetta crisps and parmesan.

Notes

• Pancetta crisps provide essential flavor base; bacon acceptable substitute.
• Butternut squash essential winter element; sweet potato works too.
• Ditalini pasta shape perfect for soup texture; elbows or shells fine.
• Parmigiano rind optional simmer boost.
• Freezes beautifully up to 3 months.

Nutrition

• Serving Size: 1½ cups
• Calories: 280
• Sugar: 8g
• Sodium: 980mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 20mg

Keywords: winter minestrone soup, ina garten minestrone, butternut squash minestrone