Heat a large soup pot over medium heat and add olive oil. Once shimmering, add the minced garlic and sauté until fragrant and golden, about 30 seconds.
4 cloves garlic
Add the diced butternut squash and chopped zucchini to the pot, stirring to coat them in the aromatic oil. Cook for about 5-7 minutes, until the vegetables start to soften and develop a slight caramel color.
4 cloves garlic
Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the dried thyme, salt, and black pepper, stirring to combine. Let it simmer for 15 minutes, allowing the flavors to meld and the squash to become tender.
4 cloves garlic
Stir in the rinsed cannellini beans, and cook for another 5 minutes to heat through. The beans will add creaminess and texture to the soup.
4 cloves garlic
Gradually add the chopped kale in batches, stirring until each addition wilts into the broth. Continue until all the kale is incorporated and tender, about 5 minutes.
4 cloves garlic
Adjust seasoning with more salt and pepper if needed. Taste the broth and ensure the vegetables are soft and flavors are well balanced.
4 cloves garlic
Ladle the hot minestrone into bowls, revealing the colorful vegetables and hearty broth. Serve immediately for the best warm, comforting experience.
