Tuscan Kale and Squash Minestra

Minestra is a light Italian vegetable soup with plenty of broth. This recipes makes a lovely, full-flavored soup in only 45 minutes.

• Ready In: 45 mins
• Serves: 10
• Yields: 2 quarts

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

1. 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.
2. Add squash, cover, let cook, stirring occasionally, until the squash is lightly browned in spots (it will not be tender), 5 minutes.
3. Stir in the garlic and rosemary and cook 1 minute; add kale and cook, stirring, until it wilts, 5 minutes.
4. Pour in the stock, cover and simmer until kale and squash are tender, 8 minutes; season with salt and pepper.
5. In the meantime, cook pasta in salted water, according to package directions, until al dente; drain.
6. Add pasta and navy beans to the soup and simmer until the soup thickens slightly, about 5 minutes; stir in the remaining olive oil.
7. Serve in deep bowls, garnished with shaved cheese, and with garlic toasts.
8. NOTE: Will keep in the refrigerator for 3 days. The next day the soup will be thicker and some prefer it this way.