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Winter Minestrone
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Winter Minestrone

Serves: 6-8 (or 12 cups)
Course: Soup
Author: Debbie


  • 3 ½ Tablespoons extra virgin olive oil
  • 1 medium white onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 butternut squash , peeled and cubed
  • 1 acorn squash, peeled and cubed
  • 1 small fennel bulb, frilly ends removed and cut into 1" pieces
  • 2 medium carrots, peeled and diced
  • 3 medium red potatoes, unpeeled and cut into 1″ cubes
  • 1 ¼ teaspoons dried oregano
  • 2 ¼ teaspoons salt
  • ¾ teaspoon ground black pepper
  • 2 cups water
  • 4 cups chicken or vegetable broth
  • 6 cups chopped Tuscan kale
  • 1 15-ounce can cannellini beans, drained and rinsed
  • grated parmesan cheese, optional


  • In a large soup pot over medium-low heat, heat the oil.
  • Add garlic and sauté for 3 minutes. Add onions and cook until onions are translucent.
  • Add remaining ingredients except for the kale and beans (squash, fennel, carrots, potatoes, oregano, salt, pepper, water and broth). I LOVE orange! Check out the color here!
  • Stir to combine and cook for 12-15 minutes or until the potatoes are nearly done yet still a bit firm but not mushy.
  • Add the chopped kale and rinsed beans. Simmer for another 10 minutes, or until the kale is tender to bite.
  • Once served up in bowls or cups, sprinkle with Parmesan cheese and serve immediately.
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