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