Toasted Spaghetti Minestra with Tuscan Kale Recipe

Name: Toasted Spaghetti Minestra with Tuscan Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Handful dried porcini mushrooms (about 1/2 ounce); 4 cups chicken stock; 2 tablespoons olive oil; 2 tablespoons butter; 8 ounces spaghettini, linguinetti or vermicelli, broken into 2- to 3-inch pieces; 4 cloves garlic, finely chopped; 2 ribs celery, finely chopped; 1 carrot, finely chopped; 1 onion, finely chopped; Salt and pepper; 1 bunch Tuscan kale, stemmed and thinly sliced; A few grates nutmeg; One 14-ounce can cannellini beans; Grated Pecorino-Romano, for serving

Servings: persons

Handful dried porcini mushrooms (about 1/2 ounce)
4 cups chicken stock
2 tablespoons olive oil
2 tablespoons butter
8 ounces spaghettini, linguinetti or vermicelli, broken into 2- to 3-inch pieces
4 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
Salt and pepper
1 bunch Tuscan kale, stemmed and thinly sliced
A few grates nutmeg
One 14-ounce can cannellini beans
Grated Pecorino-Romano, for serving

1
Place the mushrooms, stock and 2 cups water in a pot and bring to a gentle simmer to reconstitute the mushrooms.
2
Heat a soup pot over medium to medium-high heat with the olive oil.
3
Melt the butter into the oil and add the pasta pieces.
4
Brown the pasta until nutty and very fragrant.
5
Remove the browned pasta and reserve in an airtight container for a make-ahead meal.
6
If you are making the soup the same night you are serving it, leave it in the pot.
7
Add the garlic, celery, carrots and onions to the pot, season with salt and pepper and partially cover the pan to sweat vegetables, 7 to 8 minutes.
8
Wilt in the kale and season with a little freshly grated nutmeg.
9
Remove the reconstituted mushrooms from the stock with a slotted spoon.
10
Chop the mushrooms and add to the kale and vegetables.
11
Add all but the last few spoonfuls of the soaking liquid to the soup pot.
12
Add the beans and bring to a simmer.
13
Cool and store for a make-ahead meal.
14
To serve, simmer the pasta in the soup until al dente.
15
Ladle the soup into shallow bowls and top with grated cheese.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Handful dried porcini mushrooms (about 1/2 ounce), 4 cups chicken stock, 2 tablespoons olive oil, 2 tablespoons butter, and more.

Yes, Toasted Spaghetti Minestra with Tuscan Kale falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Toasted Spaghetti Minestra with Tuscan Kale

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