Butternut Squash and Kale Soup

By á-122

Ingredients

• 1/4 c. olive oil
• 1 large onion, finely chopped
• 1 2 lb. butternut squash, neck only, peeled and cut into 1 1/2 “ cubes (2 1/2 c.)
• 2 garlic cloves, minced
• 1 t. chopped rosemary
• 1 lb. kale, stemmed and coarsely chopped
• 4 c. chicken stock plus 2 c. water
• 1 T. no salt seasoning
• 1 c. ditalini pasta or tubettini pasta
• 1 can drained cannellini beans
• shaverd Parmigiano-Reggiano cheese for topping

Details

Servings 2

Preparation

Step 1

1. In a large pot, heat 2 tbs. 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, water and seasonings and simmer until the kale and squash are just tender, 8 minutes.

2. Boil the pasta in another pot. Drain pasta and add beans.

3. Add the pasta and beans to the soup and simmer until the soup is slightly thickened, about 5 minutes. Stir in the remaining olive oil. Ladle soup into bowls and top with shaved cheese.