Butternut Squash, Kale, and White Bean Soup
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories:
- 3 tbs olive oil
- 2 onions, chopped
- 4 cloves of garlic, minced
- 1-2 tbs fresh rosemary, minced
- 8 -10 oz. kale, de-stemmed and cut into ribbons
- 1 medium butternut squash, peeled, seeded, and cut into bite-sized cubes
- 6 cups vegetable broth
- salt and pepper, to taste
- 15 oz. can cannellini or great northern beans, drained
- parmesan cheese, grated
Add the olive oil to a heavy-bottomed pot or Dutch oven over medium-high heat. Cook the onions, garlic, and rosemary until the onions are translucent.
Add the kale and cook until it begins to wilt. Add the cubed squash and cook for another 2-3 minutes.
Add the broth, salt, and pepper. Bring the soup up to a simmer and simmer 20-30 minutes, or until the squash is tender.
Once the squash is tender, use a spoon to smash some of the squash against the side of the pot to help thicken the soup. Add the can of beans and simmer for 5-10 minutes more.
Taste the soup and adjust the seasonings as necessary. Ladle into bowls and top with grated parmesan cheese.
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg