Butternut Squash, Kale, and White Bean Soup
- Number of Servings: 7
Ingredients
2 tablespoons extra virgin olive oil1 large onion, chopped 3 stalks celery, chopped1 small butternut squash, peeled, seeded, and cubed8 cups vegetable stock3 tablespoons chopped fresh rosemary3 cups cooked cannellini beans3 cups chopped kalefreshly ground black pepper and sea salt to taste
Heat a 6-quart pot over medium heat. Add the olive oil, then add the onions; sauté for 5 to 10 minutes. Then add the celery, butternut squash, stock, and rosemary. Cover and simmer for about 15 minutes, or until the squash is tender.
Then add the cooked beans, chopped kale, pepper, and sea salt. Simmer for another 3 to 4 minutes. Taste and adjust salt and seasonings if necessary.
Serving Size: Makes 7 2-cup servings
Then add the cooked beans, chopped kale, pepper, and sea salt. Simmer for another 3 to 4 minutes. Taste and adjust salt and seasonings if necessary.
Serving Size: Makes 7 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 248.8
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 45.0 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 10.8 g
- Protein: 10.8 g
Member Reviews