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. ---------------------------------------------------------------------------
Nutrition
Ingredients
