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Tuscan Kale and Squash Minestra

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“Minestra is a light Italian vegetable soup with plenty of broth. This recipes makes a lovely, full-flavored soup in only 45 minutes.”
2 quarts

Ingredients Nutrition

  • 14 cup olive oil
  • 1 onion, chopped fine
  • 2 12 cups winter squash, peeled cut into 1/2-inch dice
  • 2 garlic cloves, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 lb tuscan kale, stemmed and coarse chopped
  • 4 cups chicken stock
  • kosher salt & freshly ground black pepper
  • 12 cup ditalini or 12 cup tubettini pasta
  • 1 cup canned navy beans, rinsed and drained
  • shaved parmesan cheese, for serving
  • garlic, toasts for serving


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

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