Best Tuscan Kale And Squash Minestra Recipes

Tuscan Kale and Squash Minestra image

Provided by threeovens

Categories Greens

Time 45m

Yield 2 quarts, 10 serving(s)

Number Of Ingredients 12

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

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 image

Provided by @MakeItYours

Number Of Ingredients 11

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

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.