Tuscan-Kale-and-Squash Minestra

• 1/4 cup extra-virgin olive oil
• 1 large onion, finely chopped
• One 2-pound butternut squash, neck only, peeled and cut into 1/2-inch cubes (2 1/2 cups)
• 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
• 1/2 cup ditalini or tubettini pasta
• 1 cup drained canned navy beans
• Shaved Parmigiano-Reggiano cheese and garlic toasts, for serving

1. In a large pot, heat 2 tablespoons of the oil.
2. Add the onion, cover and cook over moderate heat, stirring, until softened, 4 minutes.
3. Add the squash, cover and cook, stirring, until lightly browned in spots but not tender, 5 minutes.
4. Stir in the garlic and rosemary and cook until fragrant, 1 minute.
5. Add the kale and cook, stirring, until wilted, 5 minutes.
6. Add the stock, cover and simmer until the kale and squash are just tender, 8 minutes.
7. Season with salt and pepper.
8. Meanwhile, bring a medium saucepan of salted water to a boil.
9. Add the pasta and cook until al dente.
10. Drain the pasta.
11. Add the pasta and navy beans to the soup and simmer until the soup is slightly thickened, about 5 minutes.
12. Stir in the remaining 2 tablespoons of olive oil.
13. Ladle the soup into deep bowls and garnish with shaved Parmigiano-Reggiano cheese.
14. Serve with garlic toasts.

extravirgin olive oil, onion, butternut squash, garlic, rosemary, kale, chicken stock, salt, tubettini pasta, beans, cheese

Taken from www.foodandwine.com/recipes/tuscan-kale-and-squash-minestra (may not work)