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Italian Butternut Squash, Kale and White Bean Soup

Italian Butternut Squash, Kale and White Bean Soup
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Prep Time: 15 min Serves: 4
Cooking Time: 25 min Yield: 10 cups
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You’ll get a taste of Tuscany in every seasonal spoonful of this stew-like bowl of soup.

Ingredients

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.

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