Kale Squash Minestra Recipes

TOASTED SPAGHETTI MINESTRA WITH TUSCAN KALE

Toasted Spaghetti Minestra with Tuscan Kale image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Handful dried porcini mushrooms (about 1/2 ounce)
4 cups chicken stock
2 tablespoons olive oil
2 tablespoons butter
8 ounces spaghettini, linguinetti or vermicelli, broken into 2- to 3-inch pieces
4 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
Salt and pepper
1 bunch Tuscan kale, stemmed and thinly sliced
A few grates nutmeg
One 14-ounce can cannellini beans
Grated Pecorino-Romano, for serving

Steps:

Place the mushrooms, stock and 2 cups water in a pot and bring to a gentle simmer to reconstitute the mushrooms.
Heat a soup pot over medium to medium-high heat with the olive oil. Melt the butter into the oil and add the pasta pieces. Brown the pasta until nutty and very fragrant. Remove the browned pasta and reserve in an airtight container for a make-ahead meal. If you are making the soup the same night you are serving it, leave it in the pot.
Add the garlic, celery, carrots and onions to the pot, season with salt and pepper and partially cover the pan to sweat vegetables, 7 to 8 minutes. Wilt in the kale and season with a little freshly grated nutmeg.
Remove the reconstituted mushrooms from the stock with a slotted spoon. Chop the mushrooms and add to the kale and vegetables. Add all but the last few spoonfuls of the soaking liquid to the soup pot. Add the beans and bring to a simmer.
Cool and store for a make-ahead meal. To serve, simmer the pasta in the soup until al dente. Ladle the soup into shallow bowls and top with grated cheese.

TUSCAN KALE AND SQUASH MINESTRA

Tuscan Kale and Squash Minestra image

Minestra is a light Italian vegetable soup with plenty of broth. This recipes makes a lovely, full-flavored soup in only 45 minutes.

Provided by threeovens

Categories Greens

Time 45m

Yield 2 quarts, 10 serving(s)

Number Of Ingredients 12

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

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

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