Winter Vegetable Soup

Winter Vegetable Soup
Adapted from marthastewart.com
Winter Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from marthastewart.com

Ingredients

  • 2

    tablespoons butter

  • 1

    medium onion, cut into 1/2-inch dice

  • 2

    garlic cloves, coarsely chopped

  • Coarse salt and ground pepper

  • 1

    pound acorn squash, peeled, seeded, and cut into 1-inch chunks

  • 1

    bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn

  • 5 1/2

    cups (43.5 ounces) low-sodium chicken broth

  • 1

    can (14 ounces) cannellini beans, rinsed

  • 3

    sprigs thyme

  • Grated Parmesan, for serving (optional)

Directions

In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

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