TUSCAN KALE AND SQUASH MINESTRA
Minestra is a light Italian vegetable soup with plenty of broth. This recipes makes a lovely, full-flavored soup in only 45 minutes.
Provided by threeovens
Categories Greens
Time 45m
Yield 2 quarts, 10 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Add squash, cover, let cook, stirring occasionally, until the squash is lightly browned in spots (it will not be tender), 5 minutes.
- Stir in the garlic and rosemary and cook 1 minute; add kale and cook, stirring, until it wilts, 5 minutes.
- Pour in the stock, cover and simmer until kale and squash are tender, 8 minutes; season with salt and pepper.
- In the meantime, cook pasta in salted water, according to package directions, until al dente; drain.
- Add pasta and navy beans to the soup and simmer until the soup thickens slightly, about 5 minutes; stir in the remaining olive oil.
- Serve in deep bowls, garnished with shaved cheese, and with garlic toasts.
- NOTE: Will keep in the refrigerator for 3 days. The next day the soup will be thicker and some prefer it this way.
Nutrition Facts : Calories 169.4, Fat 7.1, SaturatedFat 1.1, Cholesterol 2.9, Sodium 276.4, Carbohydrate 20.9, Fiber 3.1, Sugar 2.8, Protein 7
TUSCAN-KALE-AND-SQUASH MINESTRA
How to make Tuscan-Kale-and-Squash Minestra
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large pot, heat 2 tablespoons of the oil. Add the onion, cover and cook over moderate heat, stirring, until softened, 4 minutes. Add the squash, cover and cook, stirring, until lightly browned in spots but not tender, 5 minutes. Stir in the garlic and rosemary and cook until fragrant, 1 minute. Add the kale and cook, stirring, until wilted, 5 minutes. Add the stock, cover and simmer until the kale and squash are just tender, 8 minutes. Season with salt and pepper.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta.
- Add the pasta and navy beans to the soup and simmer until the soup is slightly thickened, about 5 minutes. Stir in the remaining 2 tablespoons of olive oil. Ladle the soup into deep bowls and garnish with shaved Parmigiano-Reggiano cheese. Serve with garlic toasts.
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