Tuscan Kale and Squash Minestra |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Minestra is a light Italian vegetable soup with plenty of broth. This recipes makes a lovely, full-flavored soup in only 45 minutes. 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 |
Directions:
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.
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