Save to Pinterest There's something about the first cool breeze of October that makes me crave this soup. I started making it when my garden produced an overwhelming amount of kale one fall, and now it's become the unofficial welcome dinner whenever friends visit during sweater weather. The way the house smells while it simmers—pancetta sizzling, garlic hitting hot oil, thyme floating through the air—that's the real magic.
Last autumn, my neighbor Sarah dropped by unexpectedly while I had a batch simmering. She ended up staying for three hours, bowl refilled twice, and left with the recipe scribbled on the back of an old grocery receipt. Now every time she smells it cooking from her porch across the street, I find a text waiting: save me a bowl.
Ingredients
- Pancetta: This Italian cured pork belly adds a deep savory base that bacon simply cannot replicate, and reserving some crispy bits for topping creates the perfect finishing texture
- Butternut squash: Peeling and cubing fresh squash is worth the effort—it holds its shape better during simmering and develops a creamier texture than frozen alternatives
- Kale: Remove those tough stems completely, and chop the leaves into bite-sized pieces so they wilt evenly into the broth without becoming stringy
- White beans: Cannellini beans become incredibly creamy as they simmer, naturally thickening the broth while adding protein and substance
- Ditalini pasta: These tiny tubes are classic in minestrone because they catch the broth in their hollow centers, but any small pasta works beautifully
- Fresh thyme: If you can find it fresh, the leaves release an earthy aroma that dried thyme simply cannot match, though half the amount works in a pinch
Instructions
- Crisp the pancetta:
- Heat olive oil in your largest Dutch oven or soup pot over medium heat, add diced pancetta, and let it sizzle until it turns golden and crispy, about 5 minutes. Remove those salty bits with a slotted spoon and set them aside for later, leaving all that flavorful fat behind in the pot.
- Build the base:
- Toss in diced onion, carrots, and celery, letting them soften and become fragrant in that pancetta-rendered fat, about 5 minutes. Add the butternut squash cubes and minced garlic, stirring constantly for 2 minutes until the garlic becomes aromatic and the squash begins to glisten.
- Simmer the soup:
- Pour in the diced tomatoes with all their juices, white beans, broth, thyme, bay leaf, salt, and pepper. Bring everything to a gentle simmer, then cover and cook for 20 minutes, until the squash yields easily when pierced with a fork.
- Add pasta and greens:
- Stir in the kale and ditalini pasta, then simmer uncovered for 8-10 minutes, until the pasta is perfectly al dente and the kale has wilted into tender green ribbons. Remove the bay leaf, taste the broth, and adjust the seasoning with more salt and pepper if needed.
- Finish and serve:
- Ladle the hot soup into bowls, then crown each serving with those reserved crispy pancetta bits, a sprinkle of fresh parsley, and a generous dusting of grated Parmesan cheese that melts into the hot broth.
Save to Pinterest This soup became a Thanksgiving tradition in our house after the year I made it as a starter and everyone ignored the turkey in favor of second bowls. Now it's not officially the holiday season until that familiar scent of simmering squash and thyme fills the kitchen.
Making It Vegetarian
Omit the pancetta completely and start with a generous tablespoon of olive oil. Add a pinch of smoked paprika when you sauté the vegetables to mimic that smoky depth the cured pork normally provides. The soup remains incredibly satisfying without it, especially when finished with extra Parmesan.
Pasta Perfection
Ditalini is traditional, but I have used shells, elbows, and even broken spaghetti pieces in a pinch. Just remember that tiny pasta shapes cook faster than larger ones, so adjust your simmering time accordingly and taste frequently during those last few minutes.
Serving Suggestions
Nothing beats dipping crusty sourdough into this soup, but warm focaccia or garlic knots work beautifully too. A simple green salad with vinaigrette cuts through the richness, and a light Pinot Noir complements both the earthy vegetables and salty pancetta.
- Grate extra Parmesan at the table so guests can add more to their liking
- Crack fresh black pepper over each bowl just before serving
- Keep red pepper flakes handy for anyone who likes a bit of heat
Save to Pinterest There's no better feeling than watching someone take that first steamy spoonful and close their eyes in pure comfort. That's exactly what this soup is for.
Recipe FAQs
- → Can I make this vegetarian?
Absolutely. Simply omit the pancetta and use vegetable broth instead of chicken broth. Add a pinch of smoked paprika to maintain that savory depth.
- → What pasta works best?
Ditalini is traditional, but any small pasta shape like macaroni, shells, or orzo works beautifully. Just adjust cooking time based on package instructions.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The pasta may absorb liquid, so add extra broth when reheating.
- → Can I freeze this?
Yes, freeze for up to 3 months. For best results, slightly undercook the pasta as it will continue cooking when reheated.
- → What can I substitute for kale?
Spinach, Swiss chard, or escarole work well. Add these greens in the last few minutes of cooking as they wilt faster than kale.