Winter Vegetable Soup

Winter Vegetable Soup
Adapted from ingoodtasteblog.net
Winter Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from ingoodtasteblog.net

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

  • 5 1/2

    cups low-sodium chicken broth

  • 1

    can (14 ounces) cannellini beans (liquid reserved)

  • 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 an 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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