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.

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

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

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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Fall Vegetable Minestra