Your Life A to Z Recipe: Friday,December 13th, 2013: Fall Minestrone with Kale and Butternut Squash

Print
Email
|

by By: Chef Gabe Bertaccini

azfamily.com

Posted on December 13, 2013 at 7:00 AM

Updated Friday, Dec 13 at 11:29 AM

FALL MINESTRONE WITH KALE AND BUTTERNUT SQUASH

INGREDIENTS
•    1 cup dried cannellini or borlotti beans (this will yield 2 1/2 to 3 cups of cooked beans), or in a      pinch, a large can of cannellini beans, drained
•    1/4 cup olive oil
•    1 large onion, finely chopped
•    2 carrots, peeled and finely chopped
•    2 celery stalks, finely chopped
•    1 bunch kale, stemmed, washed, and chopped
•    3 to 4 tomatoes, chopped, or 1 small can tomatoes, drained and chopped
•    4 garlic cloves, coarsely chopped
•    1/2 teaspoon chopped rosemary
•    1 teaspoon chopped sage
•    1 bay leaf
•    2 teaspoons salt
•    1 leek, diced
•    1/2 butternut squash, peeled and cut into 1/4-inch cubes (about 2 cups)
•    Parmesan cheese

DIRECTIONS
•    1
Cook the dried beans in a manner of your liking and then set aside. Reserve the cooking liquid. Heat olive oil, onion, carrots, and celery in a heavy-bottomed pan over medium heat for 15 minutes, or until tender. Add kale, tomatoes, garlic, rosemary, sage, bay leaf, and salt and cook for 5 minutes longer.
•    2
Add 3 cups of water and bring to a boil. When boiling, add diced leek. Cook for 5 minutes longer, then add squash and cook for an additional 10 to 15 minutes. Taste for salt and adjust as necessary.
•    3
Add the cooked beans, along with 1 cup of the bean cooking liquid, and cook for 5 minutes longer. If the soup is too thick, add more bean cooking liquid. Remove the bay leaf and serve, garnished with grated Parmesan cheese.

 

Print
Email
|