Hearty Italian soup with butternut squash, kale, beans, and pasta in rich tomato broth.
# The Ingredients You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 small butternut squash (about 1½ lbs), peeled and diced
07 - 1 medium zucchini, diced
08 - 1 cup chopped fresh kale, stems removed
09 - 1 (14.5-ounce) can diced tomatoes, with juices
→ Legumes & Grains
10 - 1 (15-ounce) can cannellini beans, drained and rinsed
11 - ½ cup small pasta (ditalini or elbow macaroni)
→ Liquids
12 - 6 cups vegetable broth
13 - 1 cup water
→ Spices & Seasonings
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried thyme
16 - ½ teaspoon dried rosemary
17 - ¼ teaspoon crushed red pepper flakes (optional)
18 - Salt and black pepper, to taste
→ Finishing
19 - 2 tablespoons chopped fresh parsley
20 - Grated Parmesan cheese, for serving (optional)
# Step-by-Step Instructions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add butternut squash and zucchini; cook for 4–5 minutes, stirring occasionally.
04 - Pour in diced tomatoes, vegetable broth, and water. Bring to a boil.
05 - Stir in oregano, thyme, rosemary, and red pepper flakes. Reduce heat and simmer uncovered for 15 minutes.
06 - Add cannellini beans and pasta. Simmer for another 8–10 minutes until pasta and squash are tender.
07 - Stir in kale and cook for 2–3 minutes until wilted. Adjust seasoning with salt and pepper.
08 - Remove from heat. Stir in parsley.
09 - Ladle into bowls and top with grated Parmesan, if desired.
