Fall Minestrone Butternut Squash (Printable Version)

A hearty bowl of autumn comfort with butternut squash, kale, white beans, and ditalini pasta in a rich tomato broth.

# What You'll Need:

→ Meats

01 - 4 oz pancetta, diced

→ Vegetables

02 - 1 tbsp olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cups butternut squash, peeled and cubed
07 - 2 garlic cloves, minced
08 - 2 cups kale, stems removed, chopped
09 - 1 can diced tomatoes (14 oz), with juice

→ Beans & Pasta

10 - 1 can white beans (14 oz), drained and rinsed
11 - 1 cup ditalini or small pasta

→ Broth & Seasonings

12 - 5 cups chicken or vegetable broth
13 - 1 tsp fresh thyme leaves
14 - 1 bay leaf
15 - ½ tsp ground black pepper
16 - Salt, to taste
17 - 2 tbsp chopped fresh parsley
18 - Freshly grated Parmesan cheese, to serve

# Directions:

01 - Heat olive oil in a large Dutch oven over medium heat. Add pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes, stirring occasionally.
03 - Stir in butternut squash and garlic; cook for 2 minutes until fragrant and garlic releases its oils.
04 - Add diced tomatoes with juice, white beans, broth, thyme, bay leaf, salt, and pepper. Bring to a simmer over medium-high heat.
05 - Cover and cook for 20 minutes until the butternut squash is fork-tender and begins to break down slightly.
06 - Stir in kale and pasta. Simmer uncovered for 8-10 minutes until pasta reaches al dente texture and kale is fully wilted.
07 - Remove bay leaf. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls. Top each portion with reserved pancetta, fresh parsley, and freshly grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It's the kind of soup that feels like a warm hug but actually keeps you satisfied for hours.
  • The pancetta crisps up and adds this salty-savory depth that transforms simple vegetables into something memorable.
  • You can have it on the table in under an hour, which means weeknight comfort without the stress.
02 -
  • Don't skip rendering the pancetta properly; those 5 minutes of crisping create the flavor that makes people ask for your recipe.
  • Add the pasta near the end because it continues absorbing liquid as it sits, and you want soup not risotto.
03 -
  • Prep all your vegetables the night before so you can throw everything together when you're tired after work.
  • If your broth isn't flavorful enough, let the soup simmer an extra 10 minutes; the vegetables will deepen the taste naturally.
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