Hearty Minestra with Butternut Squash and Kale

Let me start by saying that this was so good we are having the leftovers tomorrow night. The recipe is from Lidia's Italy. My mom use to make Minestra when I was a kid. The difference in her recipe, which of course I do not have written down, was that I do not remember her adding tomato to the base.

Lidia's recipe is fairly easy, it just takes time. This time, I made this about a year ago, I remembered to soak the beans the night before and I had bacon to make the Pestata.

The squash was from my sister's garden. It was very large. When I tried to weigh it whole I kept getting an error message!


Velva said…
That is a heavy squash (laugh). Looks like a great soup for what is no doubt cooler nights.


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