Tuscan Kale And Squash Minestra - cooking recipe

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

Preparation

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.