Description
A warm and hearty soup loaded with seasonal vegetables, perfect for winter nights.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups cubed butternut squash
- 1 zucchini, diced
- 1 (28 oz) can diced tomatoes
- 6 cups chicken or vegetable stock
- 1 (15 oz) can cannellini beans
- 2 cups chopped kale
- 1 cup ditalini pasta
- Parmesan rind (optional)
- Salt and pepper to taste
- Grated Parmesan, to garnish
- Chopped parsley, for serving
- A drizzle of olive oil, for finishing
Instructions
- Sauté the olive oil over medium heat, adding the onion, carrots, celery, and garlic. Cook for 8–10 minutes until softened.
- Add the cubed butternut squash and diced zucchini, cooking for another 5 minutes.
- Incorporate the canned diced tomatoes and stock, bringing the mixture to a boil.
- Simmer with the Parmesan rind for 20–25 minutes.
- Finish by stirring in the cannellini beans, kale, and ditalini pasta. Simmer for an additional 10 minutes.
- Season with salt and pepper, then serve with Parmesan, parsley, and olive oil.
Notes
Store leftovers in an airtight container for up to five days, or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg