Winter Minestrone Soup with Butternut Squash and Kale

Ingredients

• 1 cup short pasta (I used radiatore)
• 2 tablespoons olive oil
• 2 stalks celery (sliced)
• 2 cloves garlic (minced)
• 1 tablespoon tomato paste
• 2 cups butternut squash (peeled and diced (about 1/2-inch cubes))
• 1/2 teaspoon table salt (divided)
• 1/2 teaspoon freshly ground black pepper (divided)
• 4 cups low-sodium chicken broth
• 28 oz canned crushed tomatoes (or tomato puree)
• 2 cups water
• 1 teaspoon minced fresh sage leaves
• 1/2 teaspoon minced fresh rosemary
• 3 sprigs fresh thyme
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups chopped kale leaves (ribs removed)
• 15 oz canned butter beans (drained and rinsed)

Instructions

1. 1

   Bring a large pot of boiling salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.

2. 2

   Heat the olive oil in a large pot over medium heat. Add the celery and cook 3 to 4 minutes until softened. Add the garlic and tomato paste and cook about 1 minute until fragrant.

3. 3

   Stir in the butternut squash and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 to 6 minutes until lightly browned.

4. 4

   Add the chicken broth, crushed tomatoes, 2 cups water, sage, rosemary, thyme, and red pepper flakes if using. Bring to a simmer and cook 5 to 7 minutes, until the squash is tender.

5. 5

   Add the kale and butter beans. Cook 1 to 2 minutes until the kale softens. Season to taste with remaining salt and pepper.

6. 6

   Stir in the cooked pasta and cook 1 to 2 minutes to heat through.

7. 7

   Serve warm with Parmesan, fresh herbs, and lemon wedges if desired.