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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1		chopped	64.0	14.944	1.76	0.16
winter squash	2 1/2	cups	peeled cut	140.0	36.47	2.8	0.35
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
rosemary	1	teaspoon	minced	0.917	0.1449	0.0232	0.040999999999999995
kale	1		stemmed chopped	7.84	1.4	0.6848	0.1488
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
kosher salt black pepper			ground	-	-	-	-
tubettini pasta	1/2	cup		-	-	-	-
navy bean	1	cup	canned rinsed drained	69.68	13.572000000000001	6.396	0.728
parmesan cheese			shaved	-	-	-	-
garlic				8.94	1.9836	0.3816	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.