Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
No ratings yet
Butternut Squash and Kale Minestrone
This Butternut Squash and Kale Minestrone is packed with flavor! Ladle into soup bowls, top with Parmesan cheese and enjoy!
Author:
Taylor Ellingson
Ingredients
3
celery stalks
finely chopped
2
carrots
finely chopped
1
white onion
finely chopped
2
fresh bay leaves
or 1 dried
3
cloves
garlic
minced
1
teaspoon
dried sage
1
teaspoon
fresh rosemary
chopped
2
teaspoon
salt
32
oz
vegetable broth
1
15 oz can diced tomatoes
Parmesan rind
optional
1
can cannelini beans
drained and rinsed
2 ½-3
cups
butternut squash
peeled, seeded, and cut into ½ inch cubes (1 small squash)
1
large bunch kale
I used dino kale, rinsed and chopped
1
cup
small pasta like macaroni or ditalini
cooked al dente
fresh ground pepper
grated Parmesan cheese
Instructions
For a crockpot:
Combine everything except kale and pasta to large crockpot.
Cover and cook on low for 6 to 8 hours.
20 minutes before you plan to eat, add kale and stir.
10 minutes later, add pasta and cook 10 more minutes.
Remove bay leaves and Parmesan rind.
For stovetop:
Saute onion, carrots, and celery in 3 tablespoon olive oil over medium heat in large pot.
Cook until tender, about 10 minutes.
Add bay leaves, rosemary, sage, garlic, and salt, and cook for 5 more minutes.
Add broth, tomatoes, Parmesan rind, beans, and butternut squash.
Bring to boil and simmer 15 minutes.
Add kale and pasta, and simmer 15 more minutes, or until butternut squash is tender.
Remove bay leaves and Parmesan rind.
Ladle into soup bowls, top with Parmesan cheese and enjoy!
Notes
Inspired by epicurious.com