Fall Vegetable Minestra

Name: Fall Vegetable Minestra
Total time: 50 min
Ingredients: 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; 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

colavitarecipes.com

Cubes of colorful butternut squash and chopped kale make this warm fall vegetable minestra soup perfect for the harvest. Serve with garlic toasts.

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Ingredients

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
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