Kat's kale White Bean and Butternut squash Soup
- Number of Servings: 4
Ingredients
1 tbsp Extra Virgin Olive Oil
1 medium whole (2-3/5" dia) Red Ripe Tomatoes
1 medium (2-1/2" dia) Onions, raw
2 serving garlick
4 cup (8 fl oz) Chicken Broth
130 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
2 cup, chopped Kale
2 cup, cubes Butternut Squash
1 tbsp smoked paprika
sautee onions in EVOO till soft and chopped garlic and tomato and sautee a few more minutes. Add chicken broth, kale, squash and can of drained and rinsed Cannellini beans. Add 1 tablespoon of smoked paprika. Simmer 20-30 minutes. serve with grated parmesan cheese
Serving Size: makes 4 -2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATDANCE.
Serving Size: makes 4 -2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATDANCE.
Nutritional Info Amount Per Serving
- Calories: 138.6
- Total Fat: 4.5 g
- Cholesterol: 5.0 mg
- Sodium: 1,050.5 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 6.6 g
- Protein: 5.5 g
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