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Italian Butternut Squash, Kale and White Bean Soup

by Livestrong_Recipes  |  Dec 20, 2015

Italian Butternut Squash, Kale and White Bean Soup
  1. PREP
  2. 15 m
  • COOK
  • 25 m
  • TOTAL
  • 40 m

You’ll get a taste of Tuscany in every seasonal spoonful of this stew-like bowl of soup.

INGREDIENTS

SERVES 4

  • 1 tbsp extra-virgin olive oil
  • 1 medium red onion
  • 1 3/4 tsp sea salt
  • 3 cloves Garlic Clove
  • 6 cups low-sodium vegetable broth
  • 4 cups Diced Butternut Squash
  • 1 1/2 tsp fresh rosemary
  • 1 tsp ground black pepper
  • 15 oz Organic Cannellini Beans, No Salt Added
  • 8 oz Chopped Kale
  • 1 tbsp Lemon Juice

DIRECTIONS

1 Heat the oil in a stockpot over medium. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the garlic and sauté until fragrant, about 1 minute.
2 Add the broth, squash, rosemary, pepper, and remaining 1 1/2 teaspoons salt and bring to a boil over high. Add the beans, reduce heat to medium-low, and simmer uncovered until squash is just tender, about 10 minutes. Add the kale and cook while stirring until wilted, about 3 minutes.
3 Stir in the lemon juice, adjust seasoning, and serve.