Winter minestrone with kale and pumpkin

Based on 12 ratings
Johanna

Johanna

Test Kitchen Manager and Chef at Kitchen Stories

“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 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
250 g kale
200 g butternut squash
carrots
2 stalks celery
onions
2 cloves garlic
2 sprigs rosemary
8 sprigs thyme
10 sage leaves
1 tbsp olive oil
2 tbsp tomato paste
200 ml white wine
1½ l vegetable broth
500 g canned crushed tomatoes
bay leaf
240 g canned white beans
300 penne
salt
pepper
olive oil (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (large)

Nutrition per serving

Cal
329
Protein
12 g
Fat
13 g
Carb
32 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.
    • 200 g butternut squash
    • carrots
    • 2 stalks celery
    • onions
    • 2 cloves garlic
    • 250 g kale
    • 2 sprigs rosemary
    • 8 sprigs thyme
    • 10 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.
    • 1 tbsp olive oil
    • 2 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.
    • 200 ml white wine
    • 1½ l vegetable broth
    • 500 g canned crushed tomatoes
    • 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!
    • 240 g canned white beans
    • 300 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!