Butternut Squash and Kale Soup with Fresh Herbs and White Beans
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3/4 cup peeled and chopped carrot (about 2 large)
- 3/4 cup chopped celery (about 3 large)
- 2 tablespoons chopped scallions
- 1/4 to 1/2 teaspoon garlic salt
- 6 cups 99% fat-free chicken or vegetable broth
- 2 cups water
- 3 to 4 cups 1-inch chopped butternut squash
- 2 cups torn/chopped kale leaves
- 2 to 3 sprigs fresh rosemary and thyme
- One (15.5-ounce) can white beans, rinsed and drained
- Kosher salt and freshly ground black pepper, to taste
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 1-inch chopped butternut squash (3 cups)
- Carrot (3/4 cup)
- Celery (3/4 cup)
- Kale, leaves (2 cups)
- Onion, medium (1/2)
- Rosemary and thyme, fresh (2 sprigs)
- Scallions (2 tablespoons)
- White beans (1 (15.5-ounce) can)
- Canned Goods
99% fat-free chicken or vegetable broth, fat-free (6 cups)
- Cooking & Baking
- Garlic salt (1/4 teaspoon)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1 tablespoon)
- Drinks
- Water (2 cups)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published January 7, 2013 (1 month ago).
38 people saved this recipe.
