Tuscan Kale And Squash Minestra

1. 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. 2

   Add squash, cover, let cook, stirring occasionally, until the squash is lightly browned in spots (it will not be tender), 5 minutes.

3. 3

   Stir in the garlic and rosemary and cook 1 minute; add kale and cook, stirring, until it wilts, 5 minutes.

4. 4

   Pour in the stock, cover and simmer until kale and squash are tender, 8 minutes; season with salt and pepper.

5. 5

   In the meantime, cook pasta in salted water, according to package directions, until al dente; drain.

6. 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. 7

   Serve in deep bowls, garnished with shaved cheese, and with garlic toasts.

8. 8

   NOTE: Will keep in the refrigerator for 3 days. The next day the soup will be thicker and some prefer it this way.

* Per serving · 4 servings · Values may vary.