Wednesday Special Spotlight

Shines On

Our special guest Chris Pavesicwho brings us a recipe and a good book to love.

This recipe is hearty, delicious, and healthy. Hard to beat a trio like that. Add a crusty roll, salad, and your favorite beverage to create a superb lunch or dinner.

Kale and Butternut Squash Minestrone
1 tbsp. olive oil
¾ cup diced onion
½ cup thinly sliced celery
2 cups butternut squash, peeled (reserve rest of squash for another time) and cut into ½ inch cubes
1 can red kidney beans, rinsed and drained
1 can no-salt-added diced tomatoes
3 cups water
¾ tsp. dried rosemary
¼ tsp. salt or to taste
⅛ tsp. black pepper or to taste
2 cups coarsely chopped kale leaves (lightly packed) stems removed
4 tbsp. grated Parmesan cheese

Heat oil in soup pot/Dutch oven over medium-high heat. Add onion and celery; cook and…