By Chloe Moino
Staff Writer
@_chloechristine

Real minestrone soup has no meat in it, but I think adding beef makes it that much more delicious. This soup is warming and is nice to eat on a cold day.

2 tablespoons olive oil
4 garlic cloves, minced
1 onion, chopped
1 lbs ground beef
1 tbsp tomato paste
4 celery stalks, chopped
1 russet potato, peeled, small cubes
2 cups butternut squash, peeled, small cubes
1 (14 1/2-ounce) can diced tomatoes
2 fresh rosemary sprig
½ tbsp fresh thyme
2 (14-ounce) cans low-sodium chicken broth
1 (15-ounce) can cannellini beans, drained, rinsed
1 small bunch kale, leaves coarsely chopped and stems removed
Parmigiano reggiano, salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the garlic and onions and saute for about five minutes. Add the ground beef and tomato paste and cook until the beef is almost all browned, another five minutes. Add the rest of the vegetables and continue cooking for ten minutes. Add the diced tomatoes, fresh rosemary, fresh thyme and chicken broth. Bring to a boil and then lower the heat to a simmer.

Simmer until the potato and squash pieces tender, stirring occasionally, about 15 minutes. Stir in the drained canned beans and chopped kale (the kale will cook down). Simmer until the beans are heated through, the soup is thick and the kale is just wilted, about 3 minutes.
Season with salt and pepper. Ladle in bowls, grate cheese on top and serve.