Hearty Italian soup with butternut squash, kale, beans, and pasta in a rich tomato broth.
# Components:
→ 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 (approximately 1.5 pounds), peeled and diced
07 - 1 medium zucchini, diced
08 - 1 cup chopped fresh kale, stems removed
09 - 1 can (14.5 ounces) diced tomatoes with juice
→ Legumes and Grains
10 - 1 can (15 ounces) cannellini beans, drained and rinsed
11 - 0.5 cup small pasta such as ditalini or elbow macaroni
→ Liquids
12 - 6 cups vegetable broth
13 - 1 cup water
→ Spices and Seasonings
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried thyme
16 - 0.5 teaspoon dried rosemary
17 - 0.25 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
# Method:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5 to 6 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced butternut squash and zucchini to the pot. Cook for 4 to 5 minutes while stirring occasionally.
04 - Pour in diced tomatoes with juice, vegetable broth, and water. Bring to a boil.
05 - Stir in dried oregano, thyme, rosemary, and crushed red pepper flakes. Reduce heat and simmer uncovered for 15 minutes.
06 - Add drained cannellini beans and pasta. Simmer for 8 to 10 minutes until pasta and squash are tender.
07 - Stir in chopped kale and cook for 2 to 3 minutes until wilted. Adjust seasoning with salt and pepper.
08 - Remove from heat and stir in fresh parsley. Ladle into serving bowls and top with grated Parmesan cheese if desired.
