* Exported from MasterCook *
Tuscan-Kale-and-Squash Minestra
Recipe By :Grace Parisi
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra-virgin olive oil
1 large onion -- finely chopped
2 pound butternut squash -- (1 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 stock
Salt and freshly ground pepper
1/2 cup ditalini -- or tubettini pasta
1 cup canned navy beans -- drained
To serve: -- Shaved Parmigiano-Reggiano cheese and garlic toasts
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.
2.Meanwhile, bring a medium saucepan of salted water to a boil. Add the
pasta and cook until al dente. Drain the pasta.
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.
Make Ahead: The kale-squash soup can be refrigerated for up to 3 days.
Makes 2 quarts
TOTAL TIME: 45 MIN
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.
Cuisine:
"Italian"
Source:
"Food & Wine, Dec 2011"
S(Formatted by Chupa Babi):
"March 2012"
Yield:
"8 cups"
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Per Serving (excluding unknown items): 201 Calories; 8g Fat (31.6%
calories from fat); 6g Protein; 30g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 175mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1
1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 773 0 0 0 0 0
