Name: Tuscan-Kale-and-Squash Minestra
Total time: 45 min
Yield: Makes 2 quarts
Ingredients: ¼ cup extra-virgin olive oil; 1 large onion (finely chopped); 2 pounds butternut squash ( 1/ cups neck only, peeled and cut into 1/-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)

Step 1
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.

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Step 2
Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta.
Step 3
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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