Kale And Butternut Squash Minestrone

Name: Kale And Butternut Squash Minestrone
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 butternut squash, peeled, seeded, and cut into 1/2 inch cubes ( about 2 cups); 397 grams stewed tomatoes; 2 carrots, peeled and finely chopped; 2 celery stalks, finely chopped; 1 bay leaf, dried; 237 milliliters dried Cannellini or Borlotti Beans (or 2 1/2 to 3 cups cooked beans); 1 teaspoon chopped fresh rosemary; 2 teaspoons chopped fresh sage leaves; 4 cloves garlic, coarsely chopped; 8 servings fresh ground pepper; 1 large bunch kale, stems removed, and roughly chopped; 946 milliliters olive oil; 1 large onion, finely chopped; 8 servings Parmesan, grated; 2 teaspoons salt; 118 milliliters sun dried tomatoes chopped (an unexpected treat from Riverdog); 710 milliliters water

The recipe Kale And Butternut Squash Minestrone is ready in around 2 hours and 15 minutes and is definitely a spectacular gluten free option for lovers of Mediterranean food. One portion of this dish contains approximately 20g of protein, 19g of fat, and a total of 373 calories. This recipe serves 8. If you have olive oil, salt, ground pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a main course.