Fall Minestrone with Butternut Squash (Printable Version)

Hearty Italian-inspired autumn soup with butternut squash, kale, and creamy white beans.

# Ingredient List:

→ 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 (14 oz) diced tomatoes with juice

→ Beans & Pasta

10 - 1 can (14 oz) white beans (cannellini or Great Northern), 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 for serving

# Steps:

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

# Expert Advice:

01 -
  • It tastes like comfort without demanding hours of your time, which is everything once the weather turns.
  • The pancetta fat becomes the secret ingredient that makes every spoonful feel intentional and rich.
  • You can make it vegetarian by swapping the pancetta for smoked paprika, so it works no matter who's sitting at your table.
02 -
  • If you add the pasta too early, it'll absorb all your broth and turn mushy—add it in the last ten minutes and your soup stays soupy.
  • Don't skip the step of rendering the pancetta slowly; rushing it means you lose that crucial fat that makes everything taste better.
03 -
  • Toast your ditalini in a dry pan for two minutes before adding it to the pot if you want it to taste slightly nuttier and stand up better to simmering.
  • Make a double batch and freeze it without the pasta—thaw it and cook the pasta fresh when you need it, so everything stays at its best.
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