tuscan kale and squash minestra
Soups & Salads
Tuscan Kale and Squash Minestra
Minestra is a light, brothy Italian soup with vegetables. "In this version, I sauté Tuscan kale and butternut squash with onion, garlic and rosemary, then simmer them in chicken stock with pasta and white beans," Grace Parisi says.
Ingredients
- ¼ cup extra-virgin olive oil
- 1 large onion (finely chopped)
- 2 pound butternut squash ( 1/2 cup neck only, peeled and cut into 1/2-inch cubes)
- 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
- ½ cup ditalini or tubettini pasta
- 1 cup drained canned navy beans
- shaved parmigiano-reggiano cheese and garlic toasts (for serving)
Directions
- 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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