Tuscan Kale and Squash Minestra
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
2 quarts
- Serves:
- 10
ingredients
- 1⁄4 cup olive oil
- 1 onion, chopped fine
- 2 1⁄2 cups winter squash, peeled cut into 1/2-inch dice
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, minced
- 1 lb tuscan kale, stemmed and coarse chopped
- 4 cups chicken stock
- kosher salt & freshly ground black pepper
- 1⁄2 cup ditalini or 1/2 cup tubettini pasta
- 1 cup canned navy beans, rinsed and drained
- shaved parmesan cheese, for serving
- garlic, toasts for serving
directions
- In a large pot, heat 2 tablespoons of the oil and add the onion; cover and let sweat, over moderate heat, stirring often, until softened, 4 minutes.
- Add squash, cover, let cook, stirring occasionally, until the squash is lightly browned in spots (it will not be tender), 5 minutes.
- Stir in the garlic and rosemary and cook 1 minute; add kale and cook, stirring, until it wilts, 5 minutes.
- Pour in the stock, cover and simmer until kale and squash are tender, 8 minutes; season with salt and pepper.
- In the meantime, cook pasta in salted water, according to package directions, until al dente; drain.
- Add pasta and navy beans to the soup and simmer until the soup thickens slightly, about 5 minutes; stir in the remaining olive oil.
- Serve in deep bowls, garnished with shaved cheese, and with garlic toasts.
- NOTE: Will keep in the refrigerator for 3 days. The next day the soup will be thicker and some prefer it this way.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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