Food Recipes Soups Vegetable Soups Tuscan-Kale-and-Squash Minestra Be the first to rate & review! 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. More Vegetable Soup Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on June 6, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © David Malosh Total Time: 45 mins Yield: 2 quarts Ingredients ¼ cup extra-virgin olive oil 1 large onion (finely chopped) 2 pound 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) Directions 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. Make Ahead The kale-squash soup can be refrigerated for up to 3 days. Suggested Pairing Creamy, spicy Pinot Blanc from Oregon. Originally appeared: December 2011 Rate It Print