Kale, Butternut Squash and White Bean Soup

By susanwadle

Janet Fremont

Ingredients

• Kale, Butternut Squash and White Bean Soup
• 3 T Olive oil
• 1 large onion diced
• 6 about 6 C vegetable broth
• 1 Can finely diced tomatoes
• 2 tsp finely diced fresh rosemary
• 1/2 tsp salt
• pepper
• 2-4 C diced butternut squash
• 1 can white beans rinsed and drained
• 1/2 pound Kale ( weight with stems) ripped off stems and sliced thin ( Chiffonade) about 4 cups
• Grated parmesan if desired

Preparation

Step 1

1. Heat oil and saute onion 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 the heat to a lively simmer. Cook 15 minutes or until the squash is tender.

3. Add the beans and kale and cook 10- 15 min more. Serve with grated cheese if desired.