Kale Squash Minestra Recipes

Steps:

• In a soup pot over medium heat, heat the oil.
• Cook garlic, stirring constantly, for 2 minutes.
• Add salami (or pepperoni) and cook, stirring often, for 5 minutes or until it begins to render its fat.
• Add the chicken stock and cheese rind (if using).
• Simmer for 15 minutes.
• In a bowl with a fork, mash about 1 cup of the beans, set aside.
• Meanwhile, in a steamer over boiling water, steam the escarole and other greens for 15 minutes.
• Add the escarole, red pepper, and cannellini beans (mashed and whole) to the pot.
• Cover and simmer, stirring occasionally, for 20 minutes.
• Add the spinach and cook 5 minutes more or until it wilts.
• Remove the cheese rind,(if using).
• Taste the soup for seasoning and add more dalt and pepper, if needed.
• Ladel into bowls and sprinkle with Parmesan.

Steps:

• Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside.
• Meanwhile, in a heavy soup pot, heat 2 tablespoons oil over medium-high. Add leeks, salt lightly and let cook, stirring, for about 5 minutes, until softened but still bright green. Remove leeks and set aside to stir into soup later.
• Add a little more oil to the pot, then add the onions. Season with salt and cook until softened, about 5 minutes. Add the chorizo, garlic and red-pepper flakes, and cook for 2 minutes. Add cooked beans and 8 cups water, bean broth or vegetable stock, bring to a simmer, and cook gently for about 30 minutes. Taste and correct seasoning.
• Gently stir in the cooked squash, kale and reserved leeks, and cook for 10 minutes more on low heat. Add a little more broth or water if the potage seems too thick. Check seasoning and adjust as needed.
• To serve, ladle into bowls. Finish with a drizzle of olive oil.

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.

Steps:

• 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.