Tuscan Kale, Squash & White Bean Soup
Prep time:
15 minutes
Cook time:
30 minutes
Serves:
6
Ingredients
- 1 Tbsp. olive oil
- 1 cup diced onion
- 1 lb. butternut squash, cut into 3/4-inch pieces
- 3 cloves garlic, minced
- 1 tsp. kosher salt and 1/2 tsp. ground black pepper
- 1/4 to 1/2 tsp. red pepper flakes, to taste
- 1 tsp. finely chopped fresh rosemary
- 1 carton (32 oz.) Kitchen Basics® Roasted Vegetable & Herb Culinary Stock
- 1 can (15 oz.) cannellini beans, rinsed and drained
- 8 oz. lacinato kale, stemmed and coarsely chopped
- Shaved Parmesan cheese, optional topping
Infused with fresh rosemary, garlic and a kick of red pepper flakes, the rich stock in this colorful and wholesome soup surrounds generous tender butternut squash, wilted kale and white beans.
Prep & Cook Instructions
- Heat oil in a stockpot (5-6 qt.) over medium heat; add onion and cook about 4 min. until softened.
- Add squash, garlic, salt, pepper, red pepper flakes and rosemary; cook about 4 min., stirring frequently.
- Add stock, 2 cups water and beans; bring just to a boil over high. Reduce to medium; simmer 15 min. until squash is fork tender. Stir in kale; cook 5 to 10 min. until wilted. Season to taste. Serve topped with Parmesan, if desired.
Tips
- Look for a small, 1.5 to 2 lb. whole butternut squash - once it is peeled and seeded, it will equal about 1 lb. for the soup.
- To save time, use refrigerated, pre-cut butternut squash. Just cut each chunk into 3 or 4 pieces before adding to the soup.
