This makes a light soup of winter vegetables. In this recipe nothing is soggy, it's a perfect combination of brothy body with golden roasted veggies and a little Parmesan cheese. Enjoy with fresh Three Grain Bread from Rio Gozo Farm CSA bread share.
1/4 cup olive oil
1 large onion, finely chopped
1 butternut squash, peeled and cut in 1/2 inch cubes
2 garlic cloves
1 tsp finely chopped rosemary
1 bunch Lacinato kale
4 cups veggie stock
Salt and freshly ground pepper
1 lemon or grapefruit for zest
1 can drained Cannellini beans or precooked pasta shells
Shaved Parmigiano- Reggiano cheese
Preheat the oven 400.
Roast the peeled, cubed butternut squash in 4 tbsp olive oil, salt and some of the rosemary until golden brown.
Meanwhile, remove the ribs of the Lacinato Kale and toss in olive oil, zest and salt. Roast the kale on a baking sheet till semi-crispy. Stir and check frequently.
In a large pot, saute onion, rosemary and garlic till translucent. Add the vegetable stock and bring to a boil. Lower heat and add roasted squash and beans. You may want to add water and salt and pepper to taste. Let simmer a few more minutes.
Before serving add roasted kale, top with shaved Parmigiano-Reggiano.