Kale Squash Minestra Recipes

Steps:

• Preheat the oven to 400 degrees F. Toss the squash and garlic with the coconut oil on a rimmed baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Roast, tossing halfway through, until the squash is tender and golden brown, about 15 minutes.
• Make the pesto: Peel the roasted garlic. Sprinkle with a pinch of salt and mash with the flat side of a chef's knife to make a paste; transfer to a food processor. Add the pecans and pulse until finely ground. Add the kale and 1/4 teaspoon salt and pulse until chopped. With the motor running, gradually add the olive oil and puree until smooth. (The pesto can be made a day ahead; cover and refrigerate until ready to assemble.)
• Arrange the phyllo shells on a baking sheet. Add about 1 teaspoon pesto to each, then add 1 or 2 pieces of squash and sprinkle with cheese. Bake until the cheese melts, about 5 minutes. Serve warm.

Steps:

• In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
• Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

Steps:

• In a large pot, heat 2 tablespoons of the oil and add the onion; cover and let sweat, over moderate heat, stirring often, until softened, 4 minutes.
• Add squash, cover, let cook, stirring occasionally, until the squash is lightly browned in spots (it will not be tender), 5 minutes.
• Stir in the garlic and rosemary and cook 1 minute; add kale and cook, stirring, until it wilts, 5 minutes.
• Pour in the stock, cover and simmer until kale and squash are tender, 8 minutes; season with salt and pepper.
• In the meantime, cook pasta in salted water, according to package directions, until al dente; drain.
• Add pasta and navy beans to the soup and simmer until the soup thickens slightly, about 5 minutes; stir in the remaining olive oil.
• Serve in deep bowls, garnished with shaved cheese, and with garlic toasts.
• NOTE: Will keep in the refrigerator for 3 days. The next day the soup will be thicker and some prefer it this way.

Steps:

• Heat the oil in a large soup pot over medium heat, and add the onion and carrots.
• Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
• Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.
• Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
• Add the beans, kale, parsley, water, and bay leaves.
• Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.
• Add the cooked pasta, and stir to incorporate.
• Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.