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 extra-virgin olive oil; 1 large onion, finely chopped; One 2-pound butternut squash, neck only, peeled and cut into 1/2-inch cubes (2 1/2 cups); 2 garlic cloves, minced; 1 teaspoon finely chopped rosemary; 1 pound Tuscan kale, stemmed and leaves coarsely chopped; 4 cups chicken stock; Salt and freshly ground pepper; 1/2 cup ditalini or tubettini pasta; 1 cup drained canned navy beans; Shaved Parmigiano-Reggiano cheese and garlic toasts, for serving

Servings: persons

1/4 cup extra-virgin olive oil
1 large onion, finely chopped
One 2-pound butternut squash, neck only, peeled and cut into 1/2-inch cubes (2 1/2 cups)
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
1 pound Tuscan kale, stemmed and leaves coarsely chopped
4 cups chicken stock
Salt and freshly ground pepper
1/2 cup ditalini or tubettini pasta
1 cup drained canned navy beans
Shaved Parmigiano-Reggiano cheese and garlic toasts, for serving

1
In a large pot, heat 2 tablespoons of the oil.
2
Add the onion, cover and cook over moderate heat, stirring, until softened, 4 minutes.
3
Add the squash, cover and cook, stirring, until lightly browned in spots but not tender, 5 minutes.
4
Stir in the garlic and rosemary and cook until fragrant, 1 minute.
5
Add the kale and cook, stirring, until wilted, 5 minutes.
6
Add the stock, cover and simmer until the kale and squash are just tender, 8 minutes.
7
Season with salt and pepper.
8
Meanwhile, bring a medium saucepan of salted water to a boil.
9
Add the pasta and cook until al dente.
10
Drain the pasta.
11
Add the pasta and navy beans to the soup and simmer until the soup is slightly thickened, about 5 minutes.
12
Stir in the remaining 2 tablespoons of olive oil.
13
Ladle the soup into deep bowls and garnish with shaved Parmigiano-Reggiano cheese.
14
Serve with garlic toasts.

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 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 large onion, finely chopped, One 2-pound butternut squash, neck only, peeled and cut into 1/2-inch cubes (2 1/2 cups), 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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