Winter Vegetable Minestrone Soup

An easy minestrone soup recipe with seasonal vegetables including butternut squash, fennel and kale.

2 tablespoons extra-virgin olive oil
2 cups peeled and cubed butternut squash
1 cup diced yellow onion
1 cup diced fennel
3 garlic cloves, peeled and minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
1 tsp. salt
1/2 tsp. black pepper
4 cups vegetable broth
1 (24.5 ounce) jar tomato Passata (about 3 cups)
1 cup water
1 cup uncooked ditalini pasta
1 (15.5 ounce) can cannellini beans, rinsed and drained
2 cups thinly sliced kale leaves, loosely packed
1 cup fresh parsley leaves, chopped and divided
1 tablespoon lemon juice
Shredded Parmesan cheese for serving, if desired

View the full recipe at Floating Kitchen →