Tuscan Kale and Squash Minestra

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READY IN: 45mins
SERVES: 10
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 14
  • 1
    onion, chopped fine
  • 2 12
    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
  • 12
    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
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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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