Tuscan Kale And Squash Minestra

• 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

1. 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.
2. Add squash, cover, let cook, stirring occasionally, until the squash is lightly browned in spots (it will not be tender), 5 minutes.
3. Stir in the garlic and rosemary and cook 1 minute; add kale and cook, stirring, until it wilts, 5 minutes.
4. Pour in the stock, cover and simmer until kale and squash are tender, 8 minutes; season with salt and pepper.
5. In the meantime, cook pasta in salted water, according to package directions, until al dente; drain.
6. Add pasta and navy beans to the soup and simmer until the soup thickens slightly, about 5 minutes; stir in the remaining olive oil.
7. Serve in deep bowls, garnished with shaved cheese, and with garlic toasts.
8. NOTE: Will keep in the refrigerator for 3 days. The next day the soup will be thicker and some prefer it this way.

olive oil, onion, winter, garlic, fresh rosemary, tuscan kale, chicken stock, kosher salt, ditalini, navy beans, parmesan cheese, garlic

Taken from www.food.com/recipe/tuscan-kale-and-squash-minestra-468141 (may not work)