White Bean, Kale & Squash Minestrone

Serves 4

ingredients


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cups peeled and cubed butternut squash
  • 4 garlic cloves, minced
  • 1 teaspoon finely chopped rosemary
  • 1 pound kale, stems removed and leaves sliced
  • 4 cups chicken broth
  • 1/2 small tube-shaped pasta
  • 1 cup white beans, rinsed and drained
  • kosher salt and freshly ground pepper
  • Parmesan cheese for serving
instructions


  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, cover and cook, stirring occasionally, for 4 minutes. Add the butternut squash, cover and cook for 5 minutes. Add the garlic and rosemary and cook, stirring, for 1 minute.
  2. Add the kale and cook until wilted, 5 minutes. Add the chicken broth, then cover and simmer for about 10 minutes until the squash is tender.
  3. Meanwhile, cook the pasta until al dente. Use a slotted spoon to transfer to the soup. Add the beans and a generous pinch of salt and pepper, and simmer for 5 minutes to let the soup slightly thicken.
  4. Ladle the soup into bowl, top with grated parmesan and a drizzle of olive oil.
3 comments
  1. 1
    Kiki | December 1, 2014 at 8:16 pm

    Oh, this looks so moreish

    Reply
  2. 2
    Caroline Longstaffe | December 3, 2014 at 9:18 am

    Delicious thank yo for sharing!

    Reply
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