Tuscan Kale And Squash Minestra Food

CRISPY TUSCAN KALE

Steps:

• Preheat the oven to 250 degrees F.
• Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
• Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
• Serve as a snack or side dish.

TOASTED SPAGHETTI MINESTRA WITH TUSCAN KALE

Steps:

• Place the mushrooms, stock and 2 cups water in a pot and bring to a gentle simmer to reconstitute the mushrooms.
• Heat a soup pot over medium to medium-high heat with the olive oil. Melt the butter into the oil and add the pasta pieces. Brown the pasta until nutty and very fragrant. Remove the browned pasta and reserve in an airtight container for a make-ahead meal. If you are making the soup the same night you are serving it, leave it in the pot.
• Add the garlic, celery, carrots and onions to the pot, season with salt and pepper and partially cover the pan to sweat vegetables, 7 to 8 minutes. Wilt in the kale and season with a little freshly grated nutmeg.
• Remove the reconstituted mushrooms from the stock with a slotted spoon. Chop the mushrooms and add to the kale and vegetables. Add all but the last few spoonfuls of the soaking liquid to the soup pot. Add the beans and bring to a simmer.
• Cool and store for a make-ahead meal. To serve, simmer the pasta in the soup until al dente. Ladle the soup into shallow bowls and top with grated cheese.

TUSCAN MINESTRONE WITH ORZO PASTA

Steps:

• If using dried beans, soak overnight then rinse and cover in water in a deep pan. Add salt. Bring water to a boil and simmer for about 45 minutes until still a bit firm but not too soft. Drain but save the bean cooking water.
• Peel the onion and cut into small pieces. Wash and chop the carrots and celery into pieces. Peel the potatoes and cut into cubes. Clean and slice the leeks. Wash and chop the Savoy cabbage and kale. Remove the bottom part of the white stems of the Swiss chard and wash and chop the leaves. Peel and cube the squash. If using fresh tomatoes blanch them in boiling water then peel and chop.
• Fry the carrots, onions and celery in extra virgin olive oil until the onions start to brown slightly. (don't let them burn). Add the tomato paste and tomato passata/or chopped fresh tomatoes. Stir and cook for 5 minutes.
• Add all the other veggies and sauté together for a couple of minutes. Add the bean cooking water or stock. If the bean cooking water isn't enough add more water or some vegetable stock. You need about 1 litre of liquid in total. Cover and cook for about 50 minutes. Add salt and pepper to taste. Add more stock or water as required.
• Finally add the beans and the pasta. If using orzo (risoni) it doesn't take very long to cook. Larger pasta types like ditalini will need more time! And maybe more liquid!
• Serve with a dash of extra virgin olive oil and grated Parmigiano-Reggiano or vegetarian cheese.

TUSCAN KALE AND SQUASH MINESTRA

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.

MINESTRA DI FAGIOLI (BEAN SOUP)

Steps:

• Put the onion, garlic, and celery in a 5qt pot.
• Pour extra virgin oil over them, toss with a wooden spoon to coat with the oil, and place over low heat.
• cook, stirring occasionally for 10 minutes or until onions are tender Add the Tuscan kale, cabbage, kale or swiss chard, cabbage, carrots, squash, potato, fresh herbs and broth or water and bring to a simmer Cook the soup, stirring occasionally for 1 hour over low heat.
• Remove the rosemary sprig and the bay leaf.
• Add salt and pepper to tast.
• Puree 5 cups of vegies from the soup with 1 cup of beans in a food processor.
• Return the puree to the soup Place 1 slice of toasted bread in each soup bowl and ladle soup over bread.
• Drizzle with extra virgin olive oil and serve.