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Aunt Andy's Kale, Butternut Squash and White Bean Soup
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Rating : 5
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Brief Description
Kale, butternut squash and white bean soup recipe with vibrant color and flavor; a favorite of Great-Aunt Andy.
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Main Ingredient
kale
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Category: Soups
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Cuisine: Italian
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Prep Time: 25 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This soup recipe is from great-aunt Andy Spence.
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Posted By: CookingwiththeCalancas
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Posted On: Mar 29, 2023
Number of Servings:
Ingredients:
- 1/3 cups - olive oil
- 2 - large onions, diced
- 8 cups - vegetable stock, store-bought or homemade
- 2 cups - water
- 1 cups - finely diced (petite-diced) canned tomatoes, with their liquid
- 2 teaspoons - finely chopped fresh rosemary OR 1/2 tsp. dried rosemary
- 1/2 teaspoons - salt
- 1/4 teaspoons - black pepper
- 1 - tiny butternut squash (less than 2 lbs.), peeled, seeded, diced (3+ cups diced)
- 2 cans - small white beans, well-rinsed
- 1/2 pounds - kale, ripped off its stems and leaves cut into shreds (chiffonade) - 4 cups shredded leaves
- - grated Parmesan cheese (optional)
Directions:
1. Heat the oil in a large stockpot over medium heat. Add the onions and sauté until tender, about 10 minutes.
2. Stir in the stock, tomatoes, rosemary, salt and pepper and bring to a boil. Add the squash and reduce heat to a lively simmer. Cook for 30 minutes or until squash is tender.
3. Add the beans and kale and cook for 15 more minutes. Serve with grated Parmesan cheese, if desired.
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