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Fall Vegetable Minestra

Fall Vegetable Minestra
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Fall Vegetable Minestra

Fall Vegetable Minestra

Cubes of colorful butternut squash and chopped kale make this warm fall vegetable minestra soup perfect for the harvest. Sautéed aromatic vegetables - carrots, celery, and onion - flavor the broth, and a drizzle of olive oil and a sprinkling of Parmigiano round it out. Serve with garlic toasts.

Yields6 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

 4 tbsp Colavita Extra Virgin Olive Oil
 3 large carrots (about ½ lb), peeled and cut into ½ inch dice
 3 ribs celery, trimmed and cut into ½-inch dice
 1 large Spanish onion (about ¾ lb), finely diced
 kosher salt and freshly ground black pepper
 5 cups cold water or lower-salt vegetable broth
 one 14 ½ oz can diced tomatoes, drained
 2 bay leaves
 1 peeled butternut squash half, cut into ½ inch cubes (about 3 cups)
 3 cups tightly packed Tuscan kale (about 8 oz), stemmed and cut into ½ inch strips
 one 15 oz can cannellini beans, rinsed and drained well
 1 tsp chopped fresh thyme
 1 cup grated Parmigiano-Reggiano

Directions

1

Set a heavy-based 4-quart pot over medium-high heat. Add 2 Tbs. oil, and once it's shimmering hot, add the carrots, celery, and onion. Sprinkle with 1 tsp. salt and ½ tsp. pepper and cook, stirring, until the vegetables soften and brown in places, about 8 minutes.

2

Add the water, tomatoes, and bay leaves and bring to a boil. Reduce to a simmer, and stir in the squash, kale, and beans. Cover and cook, stirring occasionally, until the squash becomes tender and soft, about 20 minutes.

3

Stir the thyme into the broth and season with salt and pepper to taste. Serve sprinkled with the Parmigiano.

Ingredients

 4 tbsp Colavita Extra Virgin Olive Oil
 3 large carrots (about ½ lb), peeled and cut into ½ inch dice
 3 ribs celery, trimmed and cut into ½-inch dice
 1 large Spanish onion (about ¾ lb), finely diced
 kosher salt and freshly ground black pepper
 5 cups cold water or lower-salt vegetable broth
 one 14 ½ oz can diced tomatoes, drained
 2 bay leaves
 1 peeled butternut squash half, cut into ½ inch cubes (about 3 cups)
 3 cups tightly packed Tuscan kale (about 8 oz), stemmed and cut into ½ inch strips
 one 15 oz can cannellini beans, rinsed and drained well
 1 tsp chopped fresh thyme
 1 cup grated Parmigiano-Reggiano

Directions

1

Set a heavy-based 4-quart pot over medium-high heat. Add 2 Tbs. oil, and once it's shimmering hot, add the carrots, celery, and onion. Sprinkle with 1 tsp. salt and ½ tsp. pepper and cook, stirring, until the vegetables soften and brown in places, about 8 minutes.

2

Add the water, tomatoes, and bay leaves and bring to a boil. Reduce to a simmer, and stir in the squash, kale, and beans. Cover and cook, stirring occasionally, until the squash becomes tender and soft, about 20 minutes.

3

Stir the thyme into the broth and season with salt and pepper to taste. Serve sprinkled with the Parmigiano.

Fall Vegetable Minestra

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