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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!

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 tsp dried sage
  • 1 tsp fresh rosemary chopped
  • 2 tsp salt
  • 32 oz vegetable broth
  • 1 15 oz can diced tomatoes
  • Parmesan rind optional
  • 1 can cannelini beans drained and rinsed
  • 2 1/2-3 cups butternut squash peeled, seeded, and cut into 1/2 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 tbsp 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