8cupsbeef stockhomemade beef stock is far and away the best
1small winter squashI used carnival (about 1 1/2 cups) *
2cupskalecut into small pieces
1-2sprigs fresh rosemary
14ouncecan canellini beansdrained and rinsed
1/2cuptiny uncooked pasta
salt and pepperas desired
additional grated parmesan for serving
In a heavy bottom stockpot over medium high heat, cook the bacon pieces until crispy. Remove all but about 2 tablespoons of the oil. Add onions, carrots and celery and cook until tender, about 5 minutes. Add garlic and cook another 2-3 minutes.
Add beef stock, squash, kale, rosemary, bay leaf, parmesan rind, as well as 2 cups of water to the pot. Bring to a boil, then reduce heat to low so that soup remains at a mellow simmer. Cook for 30-60 minutes.
Remove parmesan rind, bay leaf and rosemary sprig. Season to taste with salt and pepper.
Prior to serving, add beans and pasta and continue cooking until pasta is al dente, about 10 minutes. Alternatively, you can add the beans but cook the pasta separately, adding cooked pasta to individual servings. If not consuming all of the soup in one meal, do not add pasta until ready to serve.
Serve with a crispy hot bread and top with freshly grated parmesan.
* Its okay to use frozen cubed squash. If using fresh, roast in 350 degree F oven for about 30 minutes so that its slightly tender and easy to peel, then cut into small cubes.