Pasta Fazool with honeynut squash, kale and gremolata

  • Prep Time: 25 minutes
  • Total Time: 37 minutes
  • Yield: 4 servings



  1. Cut honeynut squash in half, lengthwise, remove seeds and dice into ½” pieces.

  2. Prepare soup according to package directions. Add contents and diced honeynut squash into the boiling water at the same time.

  3. Stir kale into the soup when there’s 3 minutes left on cook timer and allow it to wilt.

  4. While soup is cooking, prepare gremolata. In a blender, combine olive oil, garlic, parsley, basil, lemon juice, chili flakes and salt. Purée for 30 seconds, or until thoroughly combined.

  5. When ready to serve, ladle soup into serving bowls and top with a spoonful of gremolata, toasted pine nuts and grated Pecorino Romano cheese.