Winter minestrone with kale and pumpkin

Winter minestrone with kale and pumpkin

Based on 19 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This soup is full of seasonal vegetables: pumpkin, kale, and celery not only offer important nutritional values, but are also filling and preparing you for the cold season."

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
125 g
kale
100 g
butternut squash
1
carrots
1 stalks
celery
1
onions
1 cloves
garlic
1 sprigs
rosemary
4 sprigs
thyme
5
sage leaves
½ tbsp
olive oil
1 tbsp
tomato paste
100 ml
white wine
¾ l
vegetable broth
250 g
canned crushed tomatoes
½
bay leaf
120 g
canned white beans
150
penne
salt
pepper
olive oil (for serving)
MetricImperial

Utensils

cutting board, knife, pot (large)

How-To Videos

how-to-prepare-butternut-squash

How to prepare butternut squash

homemade-vegetable-stock

Homemade vegetable stock

how-to-chop-herbs

How to chop herbs

how-to-prepare-kale

How to prepare kale

Nutrition per serving

Cal329
Fat13 g
Protein12 g
Carb32 g
  • Step 1/4

    Peel and deseed butternut squash. Finely dice butternut squash, carrots, and celery. Peel and finely dice onions and garlic. Wash and chop kale. Pluck herb leaves and finely chop them.
    • 100 g butternut squash
    • 1 carrots
    • 1 stalks celery
    • 1 onions
    • 1 cloves garlic
    • 125 g kale
    • 1 sprigs rosemary
    • 4 sprigs thyme
    • 5 sage leaves
    • cutting board
    • knife

    Peel and deseed butternut squash. Finely dice butternut squash, carrots, and celery. Peel and finely dice onions and garlic. Wash and chop kale. Pluck herb leaves and finely chop them.

  • Step 2/4

    Heat olive oil in a large pot over medium heat. Add onions, carrots, butternut squash, and celery and fry for approx. 5 min. Add garlic and fry for another approx. 1 – 2 min. Add tomato paste and chopped herbs and keep frying for approx. 3 min.
    • ½ tbsp olive oil
    • 1 tbsp tomato paste
    • pot (large)

    Heat olive oil in a large pot over medium heat. Add onions, carrots, butternut squash, and celery and fry for approx. 5 min. Add garlic and fry for another approx. 1 – 2 min. Add tomato paste and chopped herbs and keep frying for approx. 3 min.

  • Step 3/4

    Deglaze with white wine and add vegetable broth, canned crushed tomatoes, and bay leaf. Let simmer for approx. 15 min.
    • 100 ml white wine
    • ¾ l vegetable broth
    • 250 g canned crushed tomatoes
    • ½ bay leaf

    Deglaze with white wine and add vegetable broth, canned crushed tomatoes, and bay leaf. Let simmer for approx. 15 min.

  • Step 4/4

    Add kale, canned white beans, and ditalini and let simmer until the pasta is al dente. Season with salt and pepper to taste. Remove bay leaf and drizzle the minestrone with olive oil before serving. Enjoy!
    • 120 g canned white beans
    • 150 penne
    • salt
    • pepper
    • olive oil (for serving)

    Add kale, canned white beans, and ditalini and let simmer until the pasta is al dente. Season with salt and pepper to taste. Remove bay leaf and drizzle the minestrone with olive oil before serving. Enjoy!

  • Enjoy your meal!

    Winter minestrone with kale and pumpkin

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