Tuscan Kale And Squash Minestra Recipe

Name: Tuscan Kale And Squash Minestra
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

858

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 12 ingredients. The key ingredients include: 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, and more.

Yes, Tuscan Kale And Squash Minestra falls under the Vegetarian 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.

Tuscan Kale And Squash Minestra

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