This healthy 30 Minute Tuscan White Bean and Kale Soup is vegetarian and so easy to make! It's a warm and comforting meal. Perfect for lunch or dinner.
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INGREDIENTS
- 2 tablespoons olive oil
- 2 Leeks, chopped about 3 cups
butternut squash, 3 cups, peel and cut into ½ - inch pieces
- 4 ribs celery, diced
- 2 cloves garlic, peel and mince
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon red-pepper flakes
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 7 cups low sodium vegetable broth
- Parmesan, ¼ cup - grated
- 1 small bunch kale removed from tough stems and chopped (about packed cups)
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
PREPARATION
1. Heat olive oil in a large Dutch oven or pot over medium heat.
Add the butternut squash, leeks, and celery and cook, stirring often, for 5 minutes.
2. Add the garlic, rosemary, thyme, red-pepper flakes, salt, and pepper and cook for 30 seconds.
3. Stir in the broth and grated Parmesan.
4. Increase the heat to high and bring to a boil.
5. Cover, reduce heat to a medium simmer, and cook until butternut squash is softened, about 8 minutes.
6. Stir in kale, beans and cook until wilted, about 2 minutes.
Serve with a sprinkle of Parmesan cheese.
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CHRISTINA’S FAVORITE KITCHEN GADGETS
The products listed here are personal favorites of the chef and are not paid endorsements. They are meant to be a resource for cooks that are unfamiliar with them. There are many products that are similar and the buyer should shop the market before making any purchase decision.
LeCreuset Dutch Oven
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Product Link: hhttps://tinyurl.com/yey5wq6w
Wusthof 8 inch Cook's Knife
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Product Link: [ Ссылка ]
Garlic Mincer
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